Baked Plantain Chips

Snacking is one of the trickier corners of AIP. So much of what usually fills that role, crackers, chips, anything from a bag, leans on grains or seed oils you have set aside for now. This recipe asks for 2 plantains, oil, and salt, nothing more, and watching for the moment the edges turn gold instead of dark takes real attention at the oven door. That attention gets you a crunchy, salty thing to reach for again.

Potassium and vitamin B6 sit in that plantain flesh, both playing into how well your muscles fire and your nerves fire back, and the natural sugar arrives bundled with fiber that slows how quickly your body takes it in.

Let the chips sit the full 5 minutes once they come out of the oven. They go from bendable to a real snap in that short wait, small proof that patience pays off even in a recipe this plain.

Ingredients

• 2 ripe yellow plantains (yellow with some dark spots; slightly darker is sweeter and crisps more evenly)
• 4 tablespoons olive oil (or avocado oil or coconut oil)
• Himalayan pink salt, to taste

Method

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

Peel the plantains and slice them as thin as you can manage, ideally 1/8 inch or less. A mandoline makes this consistent; a sharp knife works fine with patience. Thin slices crisp; thick ones stay chewy.

Place the slices in a bowl and toss gently with the oil until each piece is lightly coated. Arrange in a single layer on the prepared baking sheets, leaving a small gap between each slice.

Bake for 20 to 25 minutes, flipping each chip once at the 12-minute mark, until the edges are golden and the surfaces look dry. Watch closely in the last few minutes: the difference between golden and overdone is narrow.

Remove from the oven and season immediately with pink salt while the chips are still hot. They crisp further as they cool. Allow to cool for 5 minutes before eating, or they will bend rather than snap.

*Adapted from That Girl Cooks Healthy*