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Baked Plantain Chips Vegan Cuban Bowl

Say hello to your next dream lunch idea! If these golden, tender-centered, crispy-skinned, savory and fragrant plantain chips don't brighten up your lunch time nothing will. The best part? Who says you shouldn't ruin your appetite with chips? You CAN if the chips are part of the lunch!

Earth is bounty and we're blessed with the perfect delish twins - bananas and plantains. However, they taste as different as they look alike. Unlike its relative, plantains are larger, have a tougher texture and their flavor profile changes from more starchy to sweeter as they ripe. Oh and unlike bananas which you can happily enjoy raw, you'd wanna cook its bigger cousin, plantains.

For this recipe, I recommend using yellow plantains, not green, and not too brown either. They should be soft but not mushy. This way after baking you'll get the perfect soft center and crunchy exterior at the same time.

I served these chips in a cuban bowl, with brown rice, black beans, pico de gallo and avocado.


INGREDIENTS:

2 medium plantains

1 tablespoon coconut oil

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon paparika powder

Salt to taste


TO MAKE:

- Pre heat the oven to 475°F;

- Trim off the stems and remove the peels, slice plantains into 1/3 inch or 0.8 cm thick pieces;

- Toss the chips with coconut oil and all the seasonings, transfer onto a baking tray lined with parchment paper in a single layer;

- Bake for 20 minutes, flip after about 15 minutes;

- Meanwhile, prepare the rice, beans, and pico de gallo;

- Serve either hot or cold, both are good, enjoy!



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