Plantains look a lot like giant bananas but they’re not as sweet. They’re still high in carbohydrates so these should be eaten as a “treat” and in moderation. There’s approximately 30g of carbohydrates per 100g which is less than a regular banana.
2-3 Raw plantains (very ripe are best)
1 tbsp of tumeric or mexican spices
Sea salt to taste
5 tbsp of coconut oil (for frying)
Peel the skin off of the plantain and slice in thin rings. Sprinkle with tumeric or mexican spices and salt. Heat oil in a large frying pan (med-hi) until oil is hot (coconut oil heats up quickly) then turn down the heat (med). Fry the plantain chips in batches. Turn the plantain chips a few times so that both sides cook evenly. Using a perforated spatula drain the chips and place them on a cookie rack or paper towel to drain the excess oil off.
*Chips stay crispy if left out in a bowl.