General Recipe Note: If you want to make this recipe Paleo-AIP compliant, do not choose any nightshade or seed spice (such as paprika, chili (paste / pod), curry, nutmeg, mustard, sesame seeds) for this recipe.
Preparation time
Active: 10 minutes // Total: 40 minutes
Ingredients
2 medium-sized plantains
2 tablespoons of coconut oil
1 tsp salt
1 pinch of spice of your choice
kitchen Accessories
baking sheet
baking paper
Preparation
1. Preheat oven to 175 ° C (circulating air), remove baking sheet and lay out with parchment paper.
2. Cut off the ends of the plantains, slice the cooking bananas lengthways and peel gently with your hands (possibly using a sharp knife to help). Then cut into thin slices with a vegetable slicer or a pointed knife (about 1-2 mm).
3. Melt the coconut oil and mix well with the plantains, salt and a spice of your choice in a bowl until all cooking bananas are covered with coconut oil.
4. Distribute the chips on the baking tray. If you like, you can arrange the chips in "groups of four" overlapping. The strength ensures that these (partially) cake together and thus yield larger chips or "nachos".
5. Put the baking sheet in the oven and leave for about 25-30 minutes. Bake to the desired tan and crispness.
As spices fit u.a. Cayenne pepper, rosemary powder, paprika, chilli or coriander powder.
As a snack just in between, with a delicious dip as an appetizer, as "Paleo Nachos" with minced meat or as a crispy salad ingredient, the Paleo plantain chips can be combined very well.
There are endless Paleo Recipes online, but how do you find the very best paleo recipes?
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