Have you guys ever had plantain chips? There is one brand that I love and always pick up at Berkeley Bowl when I'm looking for a satisfying crunch and salty snack. Until recreating my own for this recipe, I didn't realize they were fried and just assumed they were a healthier snack.
Thanks to my roommate Emily who has a newfound obsession with plantains, I've realized that the grocery stores I shop at carry the actual fruit. Hello, new obsession to buying them everytime I go to the grocery store. Green plantains are highly starchy, a mix between the texture of a banana and a potato, and a blank slate for flavor.
P.S. Have you ever realized you were totally blind to something at the grocery store until someone else points it out to you? I felt that way about these! They're usually right next to the bananas, and are a much larger fruit. For this recipe, you'll want to grab the ones with green skin (as pictured), which are unripe plantains. They have to be cooked before you can eat them.
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