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Plantain Chips with Guacamole Dip

This recipe is one of my old all time favorites. I actually have not made these in awhile, but I stumbled upon some old pictures I took when I first made them and it has inspired me to share it with you and most likely make them here in the near future. I apologize for the poor pictures ahead of time. I did not know how to stage pictures and make them look pretty when I first made these. I still am learning.

I made these when Luke and I did Paleo for the first time for an entire month. I wanted something that resembled a chip to go with our Paleo bunless mushroom burgers. These definitely hit the spot and were the perfect appetizer/side to our burgers.

A Little Nutrition Info on Plantains

Plantains are a part of the banana family. They look almost identical to sweet bananas on the outside, but their taste is distinctly different. Unlike the sweet banana, the plantain needs to be cooked to taste good. If you eat a raw plantain it will taste more like a starchy raw potato. You will not get sick if you eat it, but it will have a bitter taste. The more bore black the peel is, the sweeter it will be as this is a sign of it’s ripeness. Typically plantains are either fried or baked. In this recipe, they are fried.

Because the plantain has less moisture content, it also has less sugar but still holds all the other wonderful benefits of a sweet banana such as being high in potassium and fiber. Potassium is one of the most important electrolytes in the body, helping to regulate heart function as well as fluid balance. These are both important in regulating blood pressure. In one landmark study researchers tracked more than 40,000 American male health professionals over four years to determine the effects of diet on blood pressure. Men who ate diets higher in potassium-rich foods had a substantially reduced risk of stroke. (Information found in The Encyclopedia of Healing Foods by Michael Murray and Joseph Pizzorno).

So here’s to eating lots of plantains and bananas! And even though Avocado is not the main feature of today’s post, I think it’s worth mentioning that Avocado’s actually have more potassium than a banana. So, when you combine these two in one meal you definitely will be getting plenty of potassium.

So now for the good stuff. The actual recipe.




Step 1: Place all your plantains on a cutting board. Peel them and then slice them evenly into 1/4 inch thick slices.



Step 2: Once you sliced all your plantains evenly, pour some coconut oil into a frying pan and heat it up at medium-high heat. It is important that you use coconut oil and not a cheaper or less stable oil when frying. Coconut oil is one of the most stable oils to use at high heat. If you use oils that are less stable like olive oil or canola oils, the heat will oxidize them and create free radicals which are toxic to your body.  Once your oil is nice and hot, place the plantain slices in. You may have to use two pans or just do two batches. Cook them evenly on both sides (about 2-3 minutes or until they are slightly browned on the sides).



Step 3: Once they are cooked evenly on both sides, place them on a plate with a paper towel to let them cool. In the meantime you can mash up some fresh avocado and spice it up to your liking. I typically add fresh cilantro, fresh squeezed lime juice and fresh crushed garlic. Once the plantains are cooled, dip them in your avocado dip and eat like a chip!

This recipe is so easy and so delicious. I am practically drooling right now thinking about it. Like, and share to spread the love of healthy clean and delicious foods! Healthy eating does not have to be boring people!

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