This is one of my all-time favorite Caribbean snacks and if you are from the Caribbean, then you must surely recognize these chips. Growing up, plantain chips was a staple in my house. Whether guests were over or we just had extra plantains that we didn’t want to get ripe, my mother had no problem frying up a batch of these chips. I used to always love eating these with ketchup and hot pepper sauce, some people like theirs with different types of condiments like garlic sauce or mango chutney. They are also just as tasty without any sauce.
If you are from the Caribbean then you know our foods are very carbohydrate intensive. Everything we eat is either served with rice or some type of heavy carb like roti or fried dough. It’s sometimes difficult to make our favorite dishes healthy without compromising the taste, but since we are all moving towards a more healthy America, then the least we could do is try right? Well today I decided that as much as I love fried plantains, I really want to bake them to see how different they would taste.
So what’s the verdict? Bake or fry?
Baked plantain chips are a great substitute for those who want to avoid the calories from deep frying. The taste is the same, however the texture is very different. The baked version is much crispier and drier. You see when you fry a plantain chip, you get a nice golden crust while keeping the moisture inside the chip. When you bake a plantain chip, you are drying out the entire chip resulting in a crisp chip all the way through. If you can get past this one textural difference, then you are on your way to having a healthy version of one of your most favorite fried snacks!