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Baked Paprika Garlic Plantain Chips (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

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
Cook Time30 minutes
Total Time35 minutes
Course: Snack
Cuisine: Paleo
Servings: 40 chips
Author: Dominique

Ingredients

  • 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

Instructions

  • 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).

Nutrition

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