I grew up on an island off the coast of the Kimberley’s and we had these trees growing in our backyard that produced bunches of fruit that looked like a thick banana’s. We were not familiar with this tropical fruit, so we didn’t eat them. I remember watching birds sit on top of the bunches of Plantains eating them and wondering why we didn’t.
Schooled By AIP
It wasn’t I stared learning about the Autoimmune Protocol (AIP) that I found out that they were Plantain tree’s.
Plantains are a tropical fruit that looks like a thick banana but they are more starchy like potato.
In the AIP community we tend to use them when they are green, before all of the sugars are fully developed. Once Plantains start turning yellow they become sweeter and softer and less starchy and crunchy.
Tip: To keep your Plantains greener for longer store them in the fridge.
Plantain Health Benefits
Plantains are rich in Potassium, Magnesium, Iron & Vitamin A, B6 & C.
These Green Baked Plantain Chips are AIP, Low FODMAP, Paleo, Vegan & Whole30 compliant
Where to Source Plantains
Even though Plantains are awesome, not a lot of Aussies know about them, so they can be tricky to source.
Try asking your local Paleo online group or my Paleo Life or Paleo Lunchbox Ideas group, where to source Plantains in your area.
You are more likely to find them at independently owned farmers markets. If you can’t find them, ask your local fruit and veggie stall expert if they can please get some Green Plantains in for you.
Let them know to keep them green for longer – stick them in the fridge.
How to Peel a Plantain
When Plantains are green they are very hard to peel using hands alone.
To prepare my Plantains for cooking what I do is:
1. Wash them
2. Cut the ends off
3. Peel them with a good vegetable peeler – just like you would a potato.
Don’t be alarmed if your fingers turn slightly black from peeling Plantains, the residue will wash off easily when you wash your hands with warm soapy water.
How to Eat Plantain Chips
My kids like to eat crunchy Baked Plantain Chips on their own, as a part of a healthy meal, and as a welcome addition to their lunchboxes. They partner well with my creamy Avocado & Lime Dip.
Baked Plantain Chips
A healthy AIP, Low FODMAP, Paleo & Whole30 crunchy and delicious recipe.
- 2 green plantains
- 2 tablespoons good quality fat I use extra virgin olive oil
- 1-2 tablespoons seasonings I like to use dried thyme & oregano leaves
- naturally smoked sea salt to taste
Preheat oven to 180 degrees Celsius (350 Fahrenheit) and line one or two baking trays with baking paper.
Wash the plantains with water.
Cut the ends off
Peel the plantains using a good vegetable peeler.
Slice the plantains thinly and uniformly with a Mandolin or sharp knife.
Put the plantains and olive oil in a large bowl and stir until they are well covered.
Place the plantains single file on the baking trays and season with salt and any other seasonings your heart desires.
Bake in the oven for 30-40 minutes or until crunchy and golden.
Eat hot or cold.
Best stored in a sealed container in the pantry
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