Nutritional Wisdom with Carly Pollack

Plantain Chips

2 green plantains
coconut oil

Heat a cast iron skillet to medium-high heat. Add enough coconut oil to the skillet to coat the bottom. Peel the plantains, by slicing off ½” off the top and the bottom, then making a slit down the length of the entire plantain––cutting only the green skin, trying not to cut into the fruit. Slice plantains, preferably using a mandolin, about ½-¾” thick. Fry plantain slices until they are a light golden brown on each side. Remove from the skillet. Smash and flatten the fried plantain slices using the bottom of a flat plate or mug. Place the smashed plantain chips back into the cast iron skillet and re-fry each side for another 2-3 minutes. Remove from skillet. Let the plantain chips cool in a bowl, uncovered, and serve. Allow the chips to cool completely before storing them in an air-tight container in the fridge.

1 Batch