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Pumpkin Spice Plantain Chips

October 2, 2013

I hate to admit this, but I’ve always been a trend-follower. I just had to have the newest Beanie Baby, light up shoes and Spice Girls paraphernalia. For the most part I truly believe there is a reason something becomes trend-worthy, usually because it’s actually good. Except for furbies…mine annoyed the hell out of me and I ended up throwing it out of a tree house after a week.

Pumpkin Spice Plantain ChipsThings are no different in the foodie world. Charlotte did an awesome post the other day on Food Trends & Buzzwords. She talked about how things change dramatically in the food world with each decade. Though I don’t necessarily buy into the diet-du-jour, I do have a habit of obsessing over the-next-best-thing. I’m looking at you Quest Bars…
Pumpkin Spice Plantain ChipsI swear I liked pumpkin (pumpkin spice etc…) before it became the phenom that it is, and I promise I had cooked a plantain before Purely Twins made them all the rage. Whether I got there first or not, I am full-on buying into these trends. And just to show you how proud I am to be a follower I figured I’d combine the two. If you can’t be a leader, may as well be a follower! I just gave the Head Master from my all-girls High School a hernia with that comment…

Pumpkin Spice Plantain Chips

by The Healthy Maven

Prep Time: 5 mins

Cook Time: 20-25 mins

Keywords: bake snack gluten-free vegan plantain

Ingredients (Yields: 4 snacks)

  • 2 plantains
  • 2 tsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/8 tsp cloves
  • 1 tsp coconut palm sugar
  • sprinkling of sea salt

Instructions

1. Preheat oven to 375 degrees F.

2. Peel and slice plantains thinly.

3. Place in bowl and pour melted coconut oil on top. Mix well with hands.

4. Add in spices. Continue mixing with hands.

5. Individually line onto baking sheets lined with parchment or a silicone mat (will need 2 baking sheets). Do not overcrowd.

6. Sprinkle with sea salt.

7. Roast in oven for 20-25 mins, or until crispy. Watch carefully as they burn easily.

8. Keep in an airtight container on counter for several days.

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Food trends, do you buy into them? Have you ever tried a plantain?

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  • Reply
    Gabby @ the veggie nook
    October 8, 2013 at 7:52 pm

    OMG I collected beanie babies and was convinced they would bring me so much money one day! Drats!

    These look delicious. And I certainly think of you as a leader by combining the 2 trends 😉 DOn’t sell yourself short silly!

  • Reply
    Kim @ Hungry Healthy Girl
    October 6, 2013 at 2:59 am

    Pinning! Your pictures are beautiful!

  • Reply
    discount voucher
    October 5, 2013 at 7:43 am

    Looks interesting, I’ll try this recipe soon 🙂

  • Reply
    Liz
    October 5, 2013 at 5:25 am

    Do you use ripe plantains or ones with green skin?

    • Reply
      Davida @TheHealthyMaven
      October 6, 2013 at 4:54 pm

      yellowish ones. I wouldn’t call them ripe but definitely more yellow. I’m sure they would work with green ones too though!

    • Reply
      Liz
      October 10, 2013 at 2:33 am

      Thank, Davida. 🙂 I’ve been filling my oven with apple chips and apple leather, and I know these babies’ll be right at home with those fall goodies. And, though my SO is lovin the chips and leather, he is head over heels for plantain chips and will be super psyched about finding these in his lunchbox! 🙂

  • Reply
    Nik Sharma
    October 4, 2013 at 7:52 pm

    This looks super! I love the idea of the chips with seasonal kick.

  • Reply
    Kiersten @ Oh My Veggies
    October 4, 2013 at 5:58 pm

    Ooh, I love the idea of combining plantain + pumpkin spice–awesome!

  • Reply
    Pamela @ Brooklyn Farm Girl
    October 4, 2013 at 12:48 am

    What a healthy pumpkin snack, I would be crunching on these babies all day!

  • Reply
    Heather @ Kiss My Broccoli
    October 3, 2013 at 9:39 pm

    Loved that post from Charlotte! And yeah, I have to admit that I tend to be a bit of a follower…damn curiosity always gets the best of me…but I have to say, for the most part, it tends to work out in my favor…wait, let’s just forget about that perm I got in the fifth grade, mmmkay? Unfortunately, I haven’t jumped on the plantain train (bonus points for rhyming) just yet…I’ve never been a huge fan of them in the past, but Laura is trying to convince me that I just haven’t had a good one! I have to say those flatbreads the twins are always popping out do look pretty tasty… haha!

    PS, PUMPKIN SPICE ALL THE THINGS!!! <- Sorry, I had to! 😉

  • Reply
    Amy @ Elephant Eats
    October 3, 2013 at 6:19 pm

    Haha. I’ve always been anti-trend. When everyone was addicting to watching Beverly Hills 90210, I refused to watch it. When everyone had those Samba shoes, I wouldn’t buy them! As I got older, I decided I’d compromise a little and if everyone was buying some item of clothing, I would buy it too but in a color no one else had 🙂 I don’t think pumpkin/pumpkin-spice is so much a trend as just a seasonal flavor that everyone enjoys. I love that you added it to plantain chips!!

  • Reply
    Jillienne @ ChasingRaspberries
    October 3, 2013 at 3:39 pm

    Sometimes it’s good to be a follower! I love that you don’t need a food dehydrate for this recipe. Can’t wait to give this recipe a try!

  • Reply
    Jessie
    October 3, 2013 at 8:05 am

    Ha Ha, dying of laughter about the furbie story – especially since I threw mine down the stairs and tried to get my dog to eat it. No such luck :X

    Anyways… this recipe is awesome, except I haven’t been able to find any plantains out here in Kuwait.

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