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Baked Barbecue Plantain Chips

Baked Barbecue Plantain Chips


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Forget homemade potato chips! Plantain chips are easy, fun and absolutely delicious.MORE+LESS-

2

green plantains, peeled

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  • 2

    Slice the plantains into thin (about 1/8 inch thick) slices. Arrange in a single layer on a nonstick foil-lined baking sheet. Spray with olive oil and season generously with barbecue seasoning.

  • 3

    Bake for 15 minutes, then flip over and bake for an additional 15-20 minutes, until golden brown at the edges.

  • 4

    Let cool slightly before serving.

No nutrition information available for this recipe

More About This Recipe

  • Plantains might look like oversized bananas, but their flavor and use is totally different.

    They are actually a banana variety, but plantains are often eaten while they are still green – and cooked. So the starchy fruit is perfect for savory applications from frying to boiling.

    Plantains also make fabulous chips. Yes, that’s right. Forget the potatoes for your next party and try baking up a batch or two of plantain chips. Baked Barbecue Plantain Chips are a great place to start.

    The green, unripe plantains are sliced thinly and then laid out in a single layer on a foil-lined baking sheet. I prefer nonstick foil, since it’s easy and ensures that you won’t be fighting the food to flip it. But you could also use parchment for the same effect.

    Then spray the plantains with olive oil cooking spray and sprinkle them with barbecue seasoning. You can find barbecue seasoning in the herb/spice aisle of the grocery store.

    Finally, bake them for about 15 minutes per side until they get golden at the edges. Once they cool a bit, you have crispy, delicious Baked Barbecue Plantains – perfect for a party snack.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.


Baked Plantain Chips

Plantain chips are my new obsession. Tasty, easy to make, and healthy, these chips make a perfect snack for grown-ups and kids. I’ll teach you how to make them, and I am sure you are going to fall in love with plantain chips, too!

You may have already tried store-bought plantain chips. You loved them so much that you decided to try making them yourself. I’ve been there. I am so glad you found this recipe, friend! Once you try the homemade version, I doubt you’ll buy plantain chips again. Let’s get started!


Plantains can be consumed both green (must be cooked) and fully ripe (can be eaten raw). For plantain chips, it is best to use green ones that are just about to start turning yellow. If you use very green plantains, they will be very hard to peel and will have very little sweetness. But when the plantain just starts turning yellow, it still has enough starch to create crispy chips, but also offers a bit of sweetness. When mixed with spices, or just sea salt, this sweetness adds extra flavor to the chips. Check the photo below to help you pick the best plantains for your chips.


Ripe Plantain Cups w. Spicy Chicken and Avocado Mayo

Ripe Plantain Cups w. Spicy Chicken and Avocado Mayo features juicy, spicy chicken on top of a bed of melted cheddar in a cup of sweet ripe plantains and drizzled with creamy, garlicky avocado mayo. It's a thing of beauty!

Before anyone tries these Ripe Plantain Cups w. Spicy Chicken and Avocado Mayo the question might arise in their mind if perhaps we don't have too many plantain recipes. But only before.

And we only have 21 plantain recipes so far. Nowhere near enough.

This dish, my friends, is the thing legends are made of. If you're a fan of ripe plantains -- and if you're not, perhaps you're in the wrong blog -- I can see how you're already mentally making a shopping list. How your guests will ask why you didn't make more of this (portion control, my friends!), and how long before you invite them again.

Word will spread out, and soon you'll be having people asking when they can come by, "if you'll be making 'those' again". I'm warning you.

When I test recipes, if things go well, I take some time to go through the second test (all our recipes are tested twice, at the very least, some several times). After all, I don't want my family to complain about eating the same thing two days in a row. No problem of that kind this time.

I made this on a Monday, and by Tuesday I was serving it again. Both times it flew off the table faster than you can say "holy plátano maduro, Batman!". No complaints at all (except for that one about there being too little).


Barbecue Sweet Potato Chips Recipe

For me, there is perhaps no more addictive snack than barbecue flavored potato chips. After polishing off a bag by myself, I never hesitate to rip the bag open by its seam, and, well, lick the insides clean of whatever chip bits or faux barbecue powder remains.

"It makes my beer taste better," I'll say to my wife, who watches in horror as I pull the mangled bag from my face.

After one too many of these scenarios, I decided to spare my wife from any more of my barbarics and ventured to make my own chips at home—that, and my wife stopped buying bags of chips for me.

For my homemade version, I opted to use sweet potatoes because when fried in hot oil, the sweetness in sweet potatoes concentrates and results in a tastier chip than regular russets, in my opinion. As for the barbecue flavor, I wanted to coat the chips in a zesty spice mix, but I also wanted to keep things simple. A sprinkling of salt, cayenne, garlic powder, smoked paprika, and sweet paprika made for a great barbecue combination that didn't overpower or mask the sweetness of the fried sweet potatoes. Although I still find myself licking the spice from my fingers after enjoying these sweet, zesty, and crispy chips, my wife seems to be okay with that.

Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes.


Chili-Lime Oven Baked Plantain Chips

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here .

These Chili Lime Oven Baked Plantain Chips are a delicious homemade starchy snack! They're perfect chips for enjoying throughout the week or at your next house party.

I am so excited to bring you these Chili Lime Oven Baked Plantain Chips! Plantain chips are one of my favorite snacks on the planet and, believe it or not, they're actually really easy to make from home. The trick to a plantain chip is twofold: first, you want to use a not-totally ripe plantain (more yellow or even green, than black) second, you want to cut the slices into as even thickness as you can manage. The 1st trick will yield a crispier plantain chip while the 2nd will help you manage when they all come out of the oven.

Now, please note: if you're human (like me) and not using a mandolin or other slicer that ensures even thickness, some chips will be done before others. How to work around this? Just keep your eye on them! As they finish up in the oven, pull out the crispy ones and leave the thicker chips in to crisp a bit longer.

Okay, let's talk about this chili-lime-ness of these oven-baked plantain chips. They're THA BOMB, to put it frankly. The finished flavor adds just the right amount of zing to make this starchy vegetable even more delicious. Whether you whip these up to have on hand for snack or mealtime OR you make them in time for a big gathering of folks (sportsball-watching party?), I have a feeling you'll enjoy making/eating these little goodies! Pair them with some easy Citrus Guacamole for your next get together, and you'll be the star of the show.


How to make banana chips in the oven

  • If you don&rsquot have a lovely air fryer to make chips, you can bake them nicely in the oven. Here&rsquos how to bake banana chips so they still end up crispy and fresh.
  • To start, preheat the oven to 400 degrees F.
  • As the oven comes to temperature, cut the ends off of the green bananas and remove the peel.
  • Then, in a medium bowl, mix the salt and turmeric in cool water. Next, place the peeled banana in the water and let it soak for around 5 to 10 minutes.
  • After the banana has soaked, remove it from the cool water bath and pat it dry. Next, carefully slice it on a mandolin.
  • We usually use one of the thinner settings on the mandoline to make thin chips because the chips will get crispier the thinner you slice them. If you like thicker chips, you can make them thicker, but you will likely need to adjust the cook time.
  • Once they are cut into chips, coat them with a mixture of coconut oil and turmeric.
  • Next, place parchment paper on a cookie sheet or other flat baking pan. Place a single layer of chips on the parchment paper. If you run out of space, you can use another sheet if you want to, then you won&rsquot need to do more than one batch.
  • Once they are ready, place the cookie sheet or sheets in the oven and bake for 16 to 20 minutes. About halfway through at 8 minutes, turn the chips over and continue baking.
  • You&rsquoll know the banana chips are done when they start to brown around the edges.
  • Finally, carefully remove the sheets from the oven, serve and enjoy!


15 Scrumptious Plantain Recipes

A list of 15 plantain recipes that will make you start cooking with plantains right away. These scrumptious recipes are more than just fried plantain side dishes, ranging from breakfast hashes to burritos, stews and curries, snacks and not forgetting heavenly doughnuts and dessert sweet treats.

I grew up on green banana dishes ranging from snacks to curries that I was very fond of as a kid. Back in the day, green bananas were a readily available source of carbohydrate from many people’s backyard. We did have a couple of banana trees in our own garden until they started to crack the walls and we sadly had to take them down.

When I moved out of the country, green bananas were not always easy to find as grocery stores over here mostly stock semi-ripe or ripe bananas. Plantains however, are often sold as green and yellow. Both the green and yellow ones aren’t ripe and are perfect substitutes in recipes that call for green bananas.

I also soon grew fond of ripe plantains in many recipes that I have yet to share. Plantains are ripe when the skin is completely black but they aren’t the same as ripe bananas though. In fact, they are pretty unpalatable when eaten raw and imperatively have to be cooked before eating.

Green plantains taste like a potato with a little more bite and denser flavour to it. Ripe plantains have more of a tropical flair to them they are sweet with a distinct slight tartness. Both green and ripe plantains lend themselves to many delicious recipes. If you’ve never cooked with them before, once you do, you’d be wondering why you hadn’t given them a chance before.

Once you get the hang of a few recipes, plantains might very well become part of your weekly meal rotation. For one fact, they have a little more nutritious benefits compared to white potatoes. So, that’s one good enough reason but they are also very delicious.

Plantains may be a little difficult to peel, especially the green ones. The way I personally resolve this is for the green plantains is to boil them whole in their skin for 20 minutes. This softens the skin and make it a lot easier to just peel off. Boiling the plantains also improves the texture although this certainly depends on recipes.

While I am currently creating some more plantain recipes to share with you, I’ve gathered a list of 15 enticing recipes from my fellow blogger friends, using ripe or green plantains ranging from breakfast hashes, burritos, nachos, stews, curries, and not forgetting heavenly doughnuts and fudges or halwa.

Don’t forget to pick up a few plantains during your next grocery trip.


113732 jamaican baked plantain Recipes

Honey-Baked Plantain Rolls (St. Vincent -- Caribbean)

Honey-Baked Plantain Rolls (St. Vincent -- Caribbean)

Baked Plantain Loaf

Baked Plantain Loaf

Baked Plantains

Baked Plantains

Ww 4 Points - Rum Baked Plantain

Ww 4 Points - Rum Baked Plantain

No Fail Black Beans and Rice Garnished With Crispy baked Plantain Chips

NEW Whole30 Rules: Chips and Coconut Aminos

From Whole30 headmistress Melissa Hartwig, who works really hard to make the program both effective and easy to follow: It’s been a long time since I’ve issued any changes to the Whole30 rules the last was in 2014, when we brought back the white potato. Making a rule change is a really big deal it’s a huge communication effort to share the new information with millions of people worldwide and update all of our books and resources. Here are two new Whole30 rules, effective April 1, 2017.

From Whole30 headmistress Melissa Hartwig, who works really hard to make the program both effective and easy to follow

It’s been a long time since I’ve issued any changes to the Whole30 rules the last was in 2014, when we brought back the white potato. Making a rule change is a really big deal it’s a huge communication effort to share the new information with millions of people worldwide and update all of our books and resources. But food manufacturers continue to create grain-free, dairy-free products that didn’t exist when I wrote the original Whole30 rules, and frankly, they’re making my job really hard here.

After much research, discussion with my forum moderators, and consulting the Whole30 team, we concur it’s time to revise a few points, based on the current marketplace. Here are two new Whole30 rules, effective April 1, 2017 (or right now, since you’re reading it). If you want, just read the rules and apply, easy-peasy. If you want to hear the thought process behind the changes, however, I’ll describe in detail below.

New Whole30 Rules

  • No store-bought chips of any origin (potato, tortilla, plantain, coconut, kale…)
  • Coconut aminos are an exception to the “no added sugar” rule (and continue to be permissible on the program)

No Store-Bought Chips

When we brought white potatoes back in 2014, one sticky issue was, “How do we keep people from eating French fries and potato chips, as those are obviously not in the spirit of the Whole30?” The answer was easy saying, “No potato chips, and no restaurant or fast-food fries.” Back in 2014, all you could find in the store were potato chips or “Sweets n Beets.” Kale or broccoli “chips” didn’t exist, tortilla chips were made only with corn, and plantain chips were just showing up on the scene, but not popular enough to be on our radar.

Over the last few years, the variety of “healthy” chips in stores have exploded. You can now buy “nacho” flavored kale chips, cassava flour tortilla chips, and “roasted” plantain chips containing technically compatible Whole30 ingredients. This has caused great confusion in the community—kale chips must be okay because they’re kale, but what about plantain chips, or those potato chips fried in unrefined coconut oil? It was hard to keep up with a fact I saw reflected in the #whole30 photos you’re posting on Instagram. In thinking about how to communicate my thoughts on the place of chips on the Whole30, I kept coming back to the central theme: Face-planting into a packaged bag of chips (of any nature) has no place in resetting your health, habits, and relationship with food.

Especially plantain chips. You know you crack out on them, and news flash: THEY’RE NOT ACTUALLY HEALTHY.

So, allow us to make it easy for you, and return to our Whole30 “real, whole, nutrient-dense” food roots: No store-bought chips. Period. Not even if they’re kale. Not even if they’re roasted. Not even if they’re cooked in coconut oil. Chips of any nature are counter to the Whole30 mission, they’re pushing more nutrient-dense food off your plate, and they’re all too easy to turn into food with no brakes.

It’s only 30 days, and you can do better.

Feel free to make your own real-food version at home bake kale leaves, pan-fry plantain slices, or roast potato wedges. But please, no deep-frying. That should go without saying.

Coconut Aminos

Coconut aminos (a soy sauce substitute made from coconut) came on the Whole30 scene around 2013. The first company to release the product was Coconut Secret, and the ingredients read, “Organic coconut ‘sap’ aged and blended with sun-dried, mineral-rich sea salt.” Based on this ingredient list*, it appeared totally Whole30 compatible. We began using aminos in our recipes and cookbooks, creating Asian-inspired dishes with exciting flavors.

Today, we have a variety of aminos Big Tree Farms is a major market player, and Thrive Market has their own brand of aminos. Trouble is, their ingredients read slightly different: “Organic fair trade coconut blossom nectar, sea salt.” And it’s that one word, “nectar,” that’s causing trouble, because in Whole30 lingo, “nectar” = “sugar.”

I got on the phone with Elizabeth from Big Tree Farms, so she could explain the way aminos are made. The nectar itself is harvested from the coconut flower blossoms (not the tree itself, as the word “sap” might indicate). From there, you can do a few things with the nectar: brew it down with sea salt and water (natural fermentation may be part of this process) and turn it into aminos dry it and allow it to granulate, turning it into coconut sugar or sell it as coconut syrup, a liquid sweetener substitute.

So technically, all aminos are derived from a sugar source—but not all labels are clear about that. Which means that according to the current rules, some brands of aminos are out, while some are allowed, based solely on the way the companies chose to write the ingredients on the label.

Furthermore, unlike the other two forms of coconut nectar, aminos are not a sugar substitute. Would you add it to your coffee or tea, or pour it over berries? (EW.)

To avoid further confusion, we’re just going to write a new exclusion into the rules: “coconut aminos” are compatible for the program, even if the words “coconut nectar” or “coconut syrup” are on the label.

*When you read the rest of the Coconut Secret label, the word “sap” is in quotation marks, and the bottle description does say it comes from “sap that exudes from the coconut blossom.” Consumers (myself included) assumed the product came from the tree (or the coconut itself), but it is sourced from the coconut blossom, just like the other brands.

Next Steps

First, these new rules officially go into effect on April 1, 2017. If you’ve been eating ingredient-compatible plantain chips or store-bought kale chips, you don’t have to start over just stop eating them. (And if you’ve been using aminos of any brand, nothing actually changes.)

Second, we’d appreciate you helping us share the rules by reposting our Instagram post, sharing our Facebook post, or Tweeting about it (below).

Third, we’ve already updated the Can I Have blog post, the Whole30 Program Rules, and the accompanying PDF. We’re also in the process of cleaning up old forum entries with out-of-date info. However, patience, please, as that process could take a while. I’m also working the revisions into immediate reprints of The Whole30 and The Whole30 Cookbook.

Finally, we’ll be working with our partners at Thrive Market and Barefoot Provisions to remove kale chips from their Whole30 kits. This could take a little while, logistically.

On behalf of the Whole30 team, thank you for your continued support and your tolerance for these occasional changes. We are always evaluating the rules for their logic, foundation in science, effectiveness, and ease of use. Balancing all of those isn’t always easy, but we think these changes encompass the spirit and intention of the program, while making it even easier for you to follow the rules.

Even if you’re mad about the plantain chips.

I feel a sense of peace and serenity that I haven’t felt in years.

Before Whole30, I spent years ignoring my body's wake up calls. My nice clothes had gotten too tight. I was down to one pair of jeans and two pairs of dress pants to.

Read Cathy C.'s Whole30 Story

Get your Whole30 Starter Kit

Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, 15 recipes from Melissa’s cookbooks & other valuable resources. (Your email is safe with us. Promise.)

Get your Whole30 Starter Kit

Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, the Meal Planning template, and 15 recipes from Melissa’s cookbooks. (Your email is safe with us. Promise.)

The opinions and/or information presented on this website is in no way intended as medical advice or as a substitute for medical treatment, and should only be used in conjunction with the guidance, care, and approval of your physician. Nothing herein is intended to diagnose, treat, cure or prevent any disease.


Watch the video: Baked potatoes like on a fire! Very tasty and simple! (May 2022).