Oven Roasted Plantain Chips
During my traveling the last several months in Guatemala and Nicaragua my staple meals consist of delicious local fruits and vegetable, black beans, sorghum, and perhaps a healthy serving of tequila with lime. From freshly picked mangos and cacao to hand harvested coffee, this truly is the land of abundance. One food I can't seem to get enough of is plantains. On the island of Ometepe, where i am currently, plantains are the main crop and means of income for the farmers. Grown on rich volcanic soil, they are by far the best I've ever had. I love their versatility, and the fact that they are nutrient powerhouses (hello potassium, beta carotene, vitamin B6 etc).
While traveling I most often have plantains sliced thinly and fried in coconut or palm oil, but I also enjoyed them as chips, tortillas, smashed and sautéed, in soups, and served as a sort of hash with onion and cilantro. The best thing is that they can be served sweet or savory depending on the ripeness of the fruit.
This recipe is sweet and simple, because after all that’s what good food is all about, living the Pure Life. Roasting them in the oven cuts down the amount of oil needed to cook the plantains but pan frying them in coconut oil is even more tasty.
Oven Roasted Plantains
- 4 medium greenish yellow plantains
- 1 ½ tablespoons lime juice, more to taste
- ½ teaspoon pure chili powder
- 2 ½ tablespoons virgin coconut oil
- Kosher salt
- Heat oven to 375 degrees. Trim ends from plantains. Peel plantains, and cut them into 1/2-inch-thick diagonal slices.
- Place in bowl with melted coconut oil. Sprinkle with lime juice and chili powder, and toss. Season with salt.
- Place on cookie sheet in a single layer and cook for about 15 minutes
- Flip and return to oven for about 10 minutes.
- Serve with fresh slices of avocado and cilantro