Fact: I never liked plantains. I thought they were too sweet, and had a weird chewy texture. Plus, they look like bananas, but you can’t peel them like one. So they were also deceiving.
THENNNNNN, I discovered the Plantain Chips from Trader Joe’s, and my life was dramatically, and forever changed. They were crunchy, and salty, and were tasty as a salad topper! Every post I have read as to what to buy from Trader Joe’s while doing a Whole 30, recommends these chippy chips.
So without doing my own homework, but by simply seeing these chips pop up everywhere. I bought a bag. And then three days later, my skin broke out. I didn’t initially know that the plantain chips were the culprit (and oh hey, I was still eating them, whoops) for my newly broken out skin – which, p.s acne is never lovely, but acne at thirty-one makes me
want to ugly cry.
So then I decided to do two things:
+ Google, “does sunflower oil cause acne?” And it turns out for some, the answer is YES.
+ I also went to the Whole 30 website to see if sunflower oil was allowed, since everything from my first Google search told me it was a vegetable oil, and vegetable oil is a no-no on the Whole 30. Per the W30 site,
“Can I have Safflower/Sunflower Oil: Yes, reluctantly (because sometimes, you have to dine out)
While we don’t think vegetable oils are a healthy choice (understatement of the century), we don’t expressly rule them out on the Whole30. If we did, you’d never be able to eat outside of your own kitchen, because all restaurants use them in cooking. We wanted to create the healthiest program possible, but we also need it to be do-able for those who travel for business or pleasure, or simply want to dine out during the month.”
If I had read that prior to getting giddy over a bag of chips, I wouldn’t have bought them, regardless of my skin reaction.
But now I love me some plantain chips, and I miss the ones from TJ’s. So I did the next best thing, and I made my own (from Fed & Fit, she shares a great tutorial on how to feel plantains. Now that I know, it’s not so hard). It turns out they’re insanely easy to make! The process reminds me of cooking sweet potatoes. It’s just your oil of choice, sea salt, and plantains. And no break outs if you are prone to them, as I am.
[bctt tweet=”How to make homemade plantain chips – so easy, and tasty!”]
- 1 green plantain
- 1 teaspoon extra virgin coconut oil, melted
- 1/2 teaspoon sea salt, to taste
- Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
- Cut the ends off and then score the length of the plantain with about three evenly spaced cuts. Don’t cut too far into the flesh, you just want to cut through the skin.
- Peel the plantain then slice it on a diagonal as thinly as you can consistently manage.
- Toss the plantain slices with the melted coconut oil, lay out on the baking sheet, and sprinkle with the salt.
- Bake for 20-25 minutes.
These are tasty as is, or throw them in with fajitas, chicken rice bowls, with dip, and over salads. Can you tell I am now a fan of plantain chips?