Anti-Inflammation Plantain Chips Recipe
These baked plantain chips are a nutrient-rich, anti-inflammatory snack packed with vitamins A, B₆, and C, along with potassium. They offer a healthier alternative to traditional potato chips and are perfect for boosting your anti-inflammatory diet.
Ingredients
- 2 lb plantains peeled and sliced thinly on the diagonal
- ¼ cup olive oil
- ½ tsp smoked paprika
- ½ tsp kosher salt
Instructions
- Set your oven to 375°F and line two baking trays with parchment paper.
- Arrange the plantain slices in a single layer on the prepared trays, ensuring they do not overlap.
- Using half the olive oil, brush one side of the slices, then flip them over and coat the other side with the remaining oil.
- Evenly sprinkle the slices with smoked paprika and kosher salt for seasoning.
- Bake the plantains for 18–20 minutes, flipping them halfway through the cooking time, until they turn crisp and golden brown.
- Remove the trays from the oven and let the chips cool completely to achieve maximum crunch.
- Store the cooled chips in an airtight container at room temperature for up to three days.
Notes
For extra crunch, slice the plantains as thinly as possible. These chips pair well with guacamole or hummus for an even more nutrient-packed snack.
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