30-Minute Cherry Tomato Couscous Salad
Crunchy, golden-baked plantain chips make a healthy and satisfying snack. Lightly coated with avocado oil and seasoned with sea salt, these naturally gluten-free chips are quick to prepare, fiber-rich, and perfect for a wholesome treat anytime.
Equipment
- 1 Mandoline slicer or sharp knife
- 1 small knife
- 1 medium mixing bowl
- 1 Baking tray
- (1) Sheet of Parchment Paper
- 1 spatula or tongs
Ingredients
- 1 green plantain peeled
- ½ tablespoon avocado oil
- Sea salt to taste
Instructions
- Preheat Your Oven: Before doing anything with the plantains, preheating your oven is crucial. Set your oven to 350°F (175°C). This ensures that by the time your plantain slices are ready, the oven is at the perfect temperature for baking. Preheating helps the chips bake evenly, preventing soggy spots or uneven browning. While the oven warms up, you can prep your plantains.
- Prepare the Plantain: Take 1 green plantain and place it on a cutting board. Using a small, sharp knife, make 3 to 4 shallow lengthwise cuts along the skin. These cuts should only go through the peel, not deep into the flesh, just enough to loosen it. Once the cuts are made, carefully peel off the tough outer skin. Green plantains have a firm texture, so take your time to avoid breaking the fruit. Removing the peel reveals the creamy, firm plantain that will soon transform into crispy chips.
- Slice the Plantain: For perfectly crisp chips, thin, uniform slices are key. Use a mandoline on its thinnest setting to slice the plantain. If you don’t have a mandoline, a very sharp knife will also work, but consistency is harder to achieve. Slice lengthwise or diagonally, depending on your preference, but make sure all pieces are roughly the same thickness—this ensures even baking. Always be careful mandolines are extremely sharp. Use a finger guard if you have one, or keep your fingers safely away from the blade.
- Coat the Slices: Place all the sliced plantains into a medium-sized bowl. Add 1/2 tablespoon of avocado oil, then gently toss the slices until each one is lightly coated. The oil helps the plantain slices brown beautifully in the oven and adds a subtle richness without overpowering the natural flavor. Be gentle during tossing to avoid breaking the delicate slices. A light, even coating is all you need.
- Arrange on Baking Tray: Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup. Carefully place the plantain slices on the tray in a single layer, leaving a small space between each slice. Crowding the slices will cause them to steam instead of crisp. Take a moment to arrange them evenly—this will give you perfectly golden edges on each chip.
- Season with Salt: Sprinkle sea salt to taste evenly over the slices. Salt enhances the natural flavor of the plantain and complements the subtle richness of the avocado oil. Don’t overdo it; a light sprinkle is sufficient, as you can always add more after baking if needed.
- Bake the Chips: Place the tray in the preheated oven and bake for 15–20 minutes. Keep a close eye on them during the last few minutes, as plantain slices can go from golden to burnt quickly. You’re looking for a light golden color along the edges and a slightly firm texture. Baking times may vary depending on the thickness of your slices and your oven, so check periodically.
- Serve and Enjoy: Transfer your golden, crunchy plantain chips to a serving bowl. Enjoy them freshly baked for the best texture. They’re perfect as a healthy snack on their own, or paired with dips like guacamole, salsa, or yogurt-based sauces. Store any leftovers in an airtight container once fully cooled to maintain crispiness.
Notes
- Always use green, firm plantains for the best crispiness; ripe plantains will turn soft and chewy.
- Thin, even slices are key—use a mandoline for uniformity to ensure all chips bake evenly.
- Lightly tossing slices in avocado oil helps achieve golden edges without adding excess fat.
- Keep slices in a single layer on the baking tray to prevent steaming and sogginess.
- Check the oven frequently toward the end of baking, as chips can go from golden to burnt quickly.
- Adjust salt to taste; you can also experiment with spices like paprika, chili powder, or garlic powder.
