Crisp and Chewy. Salty and Sweet. Baked not Fried. Good not Bad. Banana not Apple. Jen not Angie. Too far? Okay, but back to the main point, which is, baked plantains are just like potato chips without all the fat and chemicals. Most importantly they taste amazing. Plantains are in the banana family. Easily identified by their very green color and their size, which is much larger than the average banana.They are starchy and less sweet which makes them perfect to turn into a chip. In sitcom terms, they are the Marsha Brady to a banana’s Cindy. I have no clue where that leaves poor Jan. There are a lot of ways to enjoy a plantain. That’s where things get fun. Dress them up with spices and they are unstoppable.
I brought these to work as a snack. I also ate these while watching a movie the other night. I watched Casablanca. Which I love. Ingrid Bergman can wear a hat better than anyone else. These salty and flavorful chips are the key to a lazy night. Or any night, really. *finishes post to go google image search “Ingrid Bergman hats” for the rest of the night* *while eating plantain chips*
I rest my case.
Parmesan Garlic Plantain Chips
- A rimmed baking sheet
- parchment paper
- Mandolin/ very sharp knife
- 1 plantain
- 3/4 tbsp olive oil
- 1/4 tsp kosher salt
- Pinch of black pepper
- 1 tsp garlic powder
- 2 tsp parmesan cheese (grated)
- Pre-heat oven to 350. Line the baking sheet with parchment paper, set aside. Cut off the ends of the plaintain on both sides. Score the plantain lengthwise on both sides. Peel back the skin and discard.
- Using the mandolin or knife cut unified pieces of plantain (so they bake evenly) about 1/4 inch thick. Place into a mixing bowl. Add the olive oil, salt, pepper, garlic, and cheese. Mix until well distributed.
- Spread out in one layer on the baking sheet. Bake for about 25 minutes or until golden brown.
- After you take them out of the oven, add extra cheese (why the hell not?). Eat while warm.