These plantain chips are my paleo answer to an overwhelming desire to enjoy chips and guacamole! I know some paleo people are able to eat organic corn chips and more power to them, I say. Unfortunately for me, corn (along with wheat) is one grain I steer completely clear of because I’ve had allergic reactions to it. In fact, discovering my corn allergy was the early blessing-in-disguise that lead me to start seriously considering what I was putting in my mouth and how it might be affecting my health. Fortunately, after some time of eating a clean paleo diet, I seem to have healed my gut enough that I no longer have allergic reactions to trace amounts of corn, but I’m not brave enough to actually knowingly eat it.
I actually discovered plantain chips in my local health food store during the early stages of dealing with the corn allergy, long before I even know what paleo was. They have continued to be an occasional indulgence (I even used them to make a breading for my yummy paleo chicken fried steak) but I try not to eat them too often since the only ones I can find in stores are fried in vegetable oils I generally avoid consuming for multiple reasons, including their higher omega-6 to omega-3 ratios. Finally it occurred to me that I could make my own! I’ve also included a recipe for my very easy guacamole to make a complete tasty and nourishing snack!
Tips and tools
- Use plantains that are as green as possible. The ones I used were slightly ripe and they turned out fine, but they were harder to slice thin because they were soft and slippery.
- Speaking of slicing thin… To get a good crunch the chips need to be ultra thin. A mandolin like this one will make this much easier.
- A mortar and pestle makes it easy to make authentic guacamole and is a useful tool to add to your kitchen. This is the one that I have.
- Use a good quality coconut oil. Visit the marketplace for trusted vendors.
Notes for healing diets
- Specific Carbohydrate Diet: This recipe is NOT SCD legal.
- Whole30 and Paleo Autoimmune Protocol (AIP): This recipe is compliant; no modifications are needed.
- Low-FODMAP: Make sure you use green plantains to keep FODMAP content low. Avocados are moderately high, so be cautious.
Plantain Chip Recipe & Easy Guacamole
- 2 green plantains
- 4-6 tablespoons coconut oil
- sea salt
- 1 clove garlic
- 1 avocado
- juice of ½ lime
- Slice the plantains as thin as possible.
- Melt the coconut oil over medium heat in a large cast iron skillet.
- Add the sliced plantains in a single layer (you will need to fry in several batches) and watch very closely as they will burn easily.
- Use a large pancake turner to flip them after just 1-2 minutes and fry until crisp on both sides.
- Remove to drain on a paper towel lined plate and sprinkle with sea salt. Allow to cool.
- Meanwhile, make the guacamole. Smash the garlic with salt until it is a smooth paste (using a mortar and pestle makes this easy).
- Peel and pit the avocado, mash with the garlic. Add lime juice and mix thoroughly.
- Taste and add additional salt if needed.
- Serve immediately as the chips will lose their crispness if they sit for a long time.
For more delicious paleo-friendly recipes using plantains
- Mofongo: Puerto Rican Style Plantains (Beauty and the Foodie)
- Creamy Pan Fried Plantains with Cinnamon, Cardamom, & Maple Syrup (The Rising Spoon)
- Cinnamon Plantain Pudding (Meatified)
- Fried Plantains (Savory Lotus)
Shared on Paleo AIP Recipe RoundtablePAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.