I work for a firm that provides snacks and lunch, which is an amazing perk to have, but it isn’t always the most healthy option. Most of the time I feel lethargic and gross afterwards, coupled with only having to walk a few feet inside rather than go outside and walk to a lunch spot, I knew it was time to make some changes.
I have been trying to be better about preparing meals and snacks for work, but I’m not always successful. I try to opt for sushi, salad, or snacks from Gelsons on days when I fail to bring food, or enough food. Last week I picked up a bag of garlic plantain chips that I loved, but was left questioning what exactly was in them, and how they were made.
I figured they couldn’t be too hard to recreate at home. By making them, I had full control of what went into them and was able to save some money $1.5 a bag is in no way outrageaous, actually I think it’s a great deal. But when I got 4 bananas for $1.20, which makes 4 times as many chips, I think I’m wining. Small victories.
I also used bananas, which I know is not a plantain, but my grocery store didn’t have any when i went in.
I baked the chips, but another option is to use a dehydrated like this one. I have been wanting one for a while, and as soon as I can make space for it, I’m ordering it!
The trick with these chips is to slice thinly and have enough spices to over power the sweetness. Don’t use the instructions below as hard and fast rules, you need enough EVOO to coat all the pieces, and enough spices to your liking. And the spices can be interchanged based on your preferences. I tend to go for savory since I have more of a carb tooth than a sweet tooth, but if you are looking for something to satisfy your sweet tooth, try tossing the bananas in melted coconut oil and using cinnamon, nutmeg, cloves, espresso powder, or any other sweeter spice. You could even add in a drop of vanilla or almond extract.
Chili Garlic Banana Chips:
3 T EVOO
1/2 t salt
1/4 t pepper
1/2 t garlic
1/2 t paprika
1/2 t chili powder
- Pre heat oven to 200 F or 425 F (200 you bake them in for about 1 to 1.5 hours, 425 you will cook them for about 15 minuets)*. Line a baking sheet with a reusable silicon baking mat.
- Peel bananas and slice thin and evenly
- In a large bowl toss bananas slices, olive oil, and spices. Coat well.
- In a single layer, place bananas on prepared baking sheet.
- Place in oven and let cook for 20 minutes (if 450) or about 90 minutes (if 200), until golden brown.
- Store in an air tight container for up to 5 days.
*If you set your oven at 200, or lower, and let the banana slices cook for a long time, they will dry out and be more like chips, or if you used a dehydrator, they will be more crunchy. Cooking them at a higher temp will result in delicious banana chips, but will be a bit more chewy, the outside will cook faster and the inside will remain soft, like a banana. Both will be great!