Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free
I think it’s safe to say we’ve all dipped into a giant bag of our favorite party chip at some point or another, only to quickly find that we’ve eaten far more than the recommended serving size. I mean, when it comes to chips, does anyone really stick to that? Chips are a bottomless pit! With this recipe, I clean up the ingredients and use fried plantains in place of store-bought corn chips. The results are a perfect party treat that will actually leave you satisfied.
I recommend serving them alongside my Chipotle Crema or Cilantro Guacamole.
Serves 4 to 6
In a small bowl, combine the chili con carne seasoning, dried parsley, salt, lime zest, garlic powder, onion powder, and onion granules. Set aside.
In a large skillet over medium heat, melt the coconut oil. Working in batches, carefully arrange the plantain slices in a single layer in the pan and cook for 1 to 2 minutes on each side. Use a slotted spoon to transfer them to a paper towel–lined plate or cutting board. Use a mallet or the bottom of a heavy pan to flatten the slices.
Return the plantains to the pan and cook over medium heat for another minute on each side. Remove them from the oil and drain them on the plate or cutting board, lined with clean paper towels.
Sprinkle generously with the spice blend and serve with the Chipotle Crema alongside.
Note These plantains are double-fried. That means you pan-fry them once to soften them and then a second time after you smash them to crisp them up.