Rosemary Plantain Chips
Another one of my favorite recipes, I brought back from Costa Rica. Plantain chips! And I still can’t get over the guilty feeling, while eating them, because they really do taste like real chips. You are welcome to flavor them anyway you like, you can make them spicy, sweet, or salty. I chose a simple rosemary flavor for mine. Again, thanks to Jeff Horton for sharing this deliciousness with me.
Preheat the oven to 350
What you will need:
3 large green plantains (you do not want them ripe)
Salt of your choice
Coconut oil or Olive oil
Fresh Rosemary or garnish/flavor of your choice
Start with cutting off the ends of the plantains, and vertically slicing just the skin of the plantains. Make about 4 slices around the plantain.
Place the plantains into boiling water for about 30 seconds, just to soften the skin.
Peel the Plantains, slice them into thirds, and then use a mandoline slicer to slice them vertically into thin slices.
In a large bowl toss the plantains with some coconut or olive oil and sea salt (or any seasoning you wish), spread them into one layer onto a baking sheet, or my new favorite, non silicone baking mats, garnish them with fresh rosemary, and place them in the oven for about 25 minutes or until golden. Turn them half way through.
Serve them plain, with guacamole, with salsa or with your favorite dip! Enjoy!