Paleo Paprika Garlic Plantain Chips (GF)
A grain-free, gluten-free, clean plantain chip recipe that is a great fried chip replacement, and is perfect to dip into sauces!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Snack
Cuisine: Paleo
Servings: 40 chips
- 1 green plantain
- 2 tsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- a pinch of chili powder
- a pinch of sea salt
Preheat the oven to 350 degrees F. Cover a cookie sheet in parchment paper.
Cut the ends off of the green plantain. Then cut the plantain into 3 larger pieces (this makes it easier to remove the skin). Score the skin of the plantain until you reach the plantain flesh, then remove the outer skin.
Slice the plantain into slices that are about 1/8 inch thick.
Put the plantain slices into a large bowl. Cover the plantains with 2 tsp olive oil, and mix. Add 1/4 tsp garlic powder, 1/2 tsp paprika, a pinch of chili powder, and a pinch of sea salt to the bowl and mix.
Spread the sliced plantains onto the cookie sheet.
Bake for 25 minutes. Increase the oven heat to 450 degrees F and cook for another 5 minutes. Check your plantain chips now and if you want them crispier, keep them in a few minutes longer but keep an eye on them.
(Note: Throughout baking, keep an eye on your plantain chips because your oven may be more/less powerful.)
This recipe should yield about 35-45 chips (depending on the size of your plantains).
Calories: 9kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 0.2mg | Iron: 0.04mg