These homemade plantain chips are crunchy, salty, and delicious! They’re paleo, AIP, and so simple to make at home.
I had never eaten plantain chips until I went paleo. I don’t think that I even knew what they were! Little did I know how huge of a staple they were in Latin American culture, and how delicious they are. They’re the perfect swap for potato chips, and are arguably even more delicious.
There are so many amazing options for store-bought plantain chips, but I love having the option to make them homemade as well. Not only does it help control the ingredients you add, but it also makes portion control easier.
First, what are plantains? Where do you get them?
Plantains can be loosely explained as starchier bananas. They look the same, but act more like a root vegetable. That’s what makes them perfect for chips!
Green plantains are what we’re using for chips as these are starchier. As plantains turn yellow and eventually, they become sweeter and softer which isn’t as ideal for chips.
Plantains are often available at health food stores like Sprouts, or Whole Foods, and I often buy mine at Fiesta. Every area is different, so you have to shop around a bit!
The Ingredients & Tools You Need to Make Baked Plantain Chips
Green plantains are less sweet and more starchy which makes them better for making chips. You can find these at tons of different stores!
Avocado oil has a high smoke point and really enhances the overall flavor.
Just a little bit of fresh lime juice really takes these to the next level!
A dip on the side
Using a guacamole or something like this avocado cilantro lime sauce on the side rounds out the whole dish.
Technically, you can just slice the plantains with a knife. However, not only is it harder to do, but you don’t get even slices which makes the chips bake unevenly.
A mandolin slicer set on a low setting (1/8″) is the best option to get even, thin, and crispy plantain chips. You do have to be careful to make sure you don’t cut yourself, but a plantain is much easier to use on a mandolin slicer than something like a potato!
- 2 green plantains
- 2 tbsp avocado oil
- 1/2 tsp sea salt (salt more to taste)
- Juice of 1/2 lime
- Preheat the oven to 375 F and line a baking sheet with parchment paper
- Carefully remove the peels from the plantains by cutting off the ends, making a slice into the center of the plantain peel, and peeling it back.
- Using a mandolin slicer (or a sharp knife) carefully slice the plantains into 1/8″ slices.
- Lay the plantain slices onto the baking sheet and coat with avocado oil, salt, and lime juice.
- Bake in the oven for 15-20 minutes, or until crispy. Rotate once or twice to cook evenly.
- Serve with a salsa, cilantro avocado lime sauce, or guacamole.
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This Anti-inflammatory Turmeric Dressing is the perfect addition to salads, roasted vegetables, and proteins. It’s paleo, AIP, whole30, and super delicious!
Spring is here and Easter is just around the corner! I love this time of year. I love the feeling of the weather getting warmer, I love the bright colors, and I love the light and delicious flavors. Salads and fresh vegetables are one of my favorite things to eat this time of year, and I realized I was lacking a good sauce or dressing to top them with.
This dressing is paleo, Whole30, and AIP, and simple to make at home. Most turmeric dressings are tahini based (made from sesame) however, many have sesame allergies and as it’s a seed, it’s not compliant on the autoimmune protocol. I figured it was time to take matters into my own hands and make a dressing that’s tahini free!
Even though it’s tahini free, it’s still nice and creamy and packed with flavor. And can we talk about that color? So perfect for spring!
More importantly this dressing is packed with anti-inflammatory ingredients like turmeric, ginger, and olive oil. The vast majority of conventional salad dressings are made with soybean oil, canola oil, safflower oil, and other seed oils that influence poor inflammation in our body. Even so-called healthier dressings are made with sunflower oil. What’s the point of pouring inflammatory oil all over what’s supposed to be a nourishing salad?
This dressing does not fall under that fake-healthy dressing category. It’s full of real ingredients that are known for aiding inflammation in the body!
The Ingredients You Need For The Turmeric Dressing
This is the creamy base that substitutes for what would usually be tahini. If you don’t tolerate coconut but can have tahini, I would try that. Otherwise, this isn’t a coconut free dressing.
My favorite high quality brand if California Olive Ranch.
This is the acid in the dressing.
This is an optional addition if you want a bit of sweetness. If you’re vegan, following a Whole30 or are avoiding sugar, you can leave it out.
Parsley and ginger
Salt and black pepper
Omit the black pepper if you’re AIP, but note that it helps with the bioavailabity of turmeric.
This creamy and delicious dressing is perfect to pour over salads, roasted veggies, and proteins!
- 1/3 cup coconut cream
- 1/2 cup olive oil
- 1 tbsp fresh lemon juice
- 1 tsp turmeric powder
- 1/2 tsp ginger powder
- 2 tsp fresh parsley, chopped
- 1/2 tsp sea salt
- 1/8 tsp black pepper (omit for AIP)
- 1 tsp raw honey (optional… omit for Vegan and Whole30)
- Pour the coconut cream and the olive oil to a tall glass. Using an immersion blender, blend until the two are fully combined.
- Add in the remainder of the ingredients and blend with the immersion blender until smooth
- Serve fresh and enjoy!
For storage, store in the fridge in a glass jar for up to a week. The oil will separate, so run under warm water and re-whisk to serve.
Happy Hanukkah, friends!! This holiday hold a lot of happy memories for me. I grew up celebrating both Christmas and Hanukkah… my dad was Catholic, and my mom was Jewish. As I grew up, I chose to become a Christian myself and don’t really celebrate Hanukkah anymore, but Jewish still blood runs deep through my veins… my 23andme test even came back as 50% Ashkenazi Jewish! Today, I still love traditional Jewish cuisine and look back on it as some of my all time favorite food! Matzo ball soup, challah bread, knishes, bagels and lox, and of course… latkes!
One of the most classic Hanukkah favorites that everyone loves are latkes. Latkes are potato pancakes that can be eaten as sweet with apple sauce, more savory with sour cream, and can often be made with ricotta cheese as well.
As I got older, latkes had become more and more problematic for me to enjoy. Latkes are made with white potato, flour, eggs, onion, and other seasonings, and not only was I gluten free, but I later became nightshade free which meant that potatoes were out. I haven’t even attempted latkes since I was a kid, but I really wanted to give it a try this year with these Sweet Potato Latkes that are Paleo, AIP, and Whole 30 Compliant!
The Ingredients & Substitutions
White Sweet Potato
I used white sweet potato here to make it feel even more like traditional latkes. You can easily use orange sweet potato.
Coconut flour and tapioca starch
These are the two flours that work for this recipe. I have not tested others.
Coconut oil adds more structure to the latkes themselves and is good for frying.
Latkes traditionally have onion for added flavor.
Salt, pepper, and green onion
These also help add more flavor to the latkes. You can omit the black pepper for AIP.
- 2 cups shredded white sweet potato (I use a cheese grater, or a food processor)
- 1/2 medium white onion, diced
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 2 tbsp coconut oil (solid) + 1/4 cup or more for frying
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- Green onion for topping & apple sauce or compliant sour cream on the side for dipping
- Using a large mixing bowl, add the sweet potato, onion, coconut flour, tapioca starch, 2 tbsp of coconut oil, salt and pepper and mix well until combined
- Next, use a large (and preferably deep) skillet to melt 1/4 cup of coconut oil on medium heat
- Form the sweet potato mixture into patties the size of the palm of your hand and lightly flatten them. You want them to be around 1/4″-1/3″ inch thick, so they’re on the thinner side, but also don’t break. You should have about 4-5 latkes.
- Drop the latkes into the frying oil and cook about 1-2 at a time. Allow to fry for 3-4 minutes on each side, or until golden brown and flip with a spatula.
- Once they’re evenly browned, remove the latkes from the pan and allow to cool slightly.
- Top with green onion and serve with apple sauce, and enjoy!
Nostalgic, easy, and delicious! They’re full of all of the flavors you love without the ingredients that you don’t. I was hesitant to make latkes without eggs, but they really worked!
Have a Happy Hanukkah!
I’ve been seeing hasselback potatoes around a lot more recently… and I was intrigued. I’m a big fan of getting creative with sweet potato (enter sweet potato chicken poppers) and this seemed like a great opportunity to have a little fun! So I broke out a sharp knife, my favorite sweet potato (Japanese, white sweet potato) and a creamy sauce for this Hasselback White Sweet Potato Recipe!
So, first what is hasselback? It’s essentially the method of making lots of little slits in a potato (or another veggies) and roasting it. But, why hasselback a sweet potato? Aren’t fries or baked potatoes enough? What’s so special about it, and why is everyone doing it? Here are just a few reasons why I’m loving the hasselback method…
- It’s unique!
- It’s easier than it looks
- It helps the flavors permeate the sweet potato more than a baked potato
- It’s crispy like a french fry, but soft like a baked potato… basically the best of both worlds
- It makes for a pretty presentation
So, do I have your attention? Here’s what you’ll need…
The Ingredients You’ll Need for the Hasselback White Sweet Potato
White Sweet Potato
This is my personal favorite variety, and the closest to an actual potato in my opinion. But, where do you get it? I buy mine at Natural Grocers or Whole Foods. Can you sub other varieties? Yes! This is just what I like to use.
Coconut oil is the cooking oil for this recipe, but you can sub other cooking fats like butter or ghee if you tolerate it.
Chives, sea salt and pepper (omit for AIP)
Fresh chives really round out the flavor as do salt and pepper (omit the pepper for AIP).
For the optional sauce…
For the sauce, you’ll need coconut cream, coconut milk, apple cider vinegar, and salt. This is an optional sauce.
Cookware You’ll Need…
A sharp knife
These suckers can be hard to cut!
Wooden chopsticks are the secret weapon to slicing these guys! You’ll see the method below…
- 3 white sweet potato (sub other varieties, and see above for where to buy these)
- 2 tbsp coconut oil, melted (or ghee for non-AIP)
- 2 tsp fresh chives
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- FOR THE OPTIONAL SAUCE
- 1/4 cup coconut cream
- 1/8 cup coconut milk
- 1 tsp apple cider vinegar
- Pinch of sea salt
- Preheat the oven to 400 F and line a baking sheet with parchment paper
- Wash the sweet potatoes well, and line them up on a cutting board. Place a chopsticks on both sides of the sweet potatoes, and make 15-20 slits in them. You can do this without chopsticks, just be careful and controlled!
- Top the potatoes with coconut oil, salt, and pepper if using.
- Bake in the oven for for 50 minutes to an hour or until sweet potatoes are baked to liking. Remove to the oven and allow to cool slightly before serving. Top with fresh chives.
- For the sauce, combine the coconut cream, coconut milk, apple cider vinegar and salt and whisk well. Serve the sauce over the sweet potatoes. Note that it will melt if the potatoes are too hot!
That’s all there is to it! Easy, right?
These sweet potatoes are the perfect weeknight side dish, or will be sure to impress guests at holiday dinners. My husband I have been eating them with a variety of different toppings!
Here are some more topping ideas…
I hope you love these fun little potatoes!
This post contains affiliate links.
Mashed potatoes were hands down always my favorite holiday side dish. I loved having a creamy, starchy, butter-y to pair with turkey! That is, until I was introduced to sweet potato casserole with marshmallows just from perusing recipes online. I asked my mom to make it one year, and I was hooked! It was everything good about mashed potatoes plus gooey marshmallows. It’s basically dessert that you can pass off as a side dish. And what better time to indulge than the holidays?
When I went Paleo and AIP, I suddenly realized that conventional marshmallows were not the best thing to be drowning my sweet potatoes in. They were full of refined sugar, conventional gelatin, and corn syrup. No thanks! I had some trouble finding marshmallows that weren’t filled with junk, and didn’t always love the extra work of making my own. So when Sweet Apricity sent me their new AIP marshmallows, I knew exactly what I’d be making!
This Paleo and AIP Sweet Potato Casserole with marshmallows is everything I needed it to be, and more. It’s creamy, sweet, decadent, and incredibly easy to prepare!
What You’ll Need For This Sweet Potato Casserole with Marshmallows
I recommend buying fresh sweet potato rather than canned to control the sugar and ingredients.
I was over the moon when I found out that Sweet Apricity also sells AIP marshmallows! You can also make your own marshmallows with a recipe like this, but I really love having a short cut… especially at the holidays! It’s not often that we get short cuts and pre-packaged foods with killer ingredients when we’re paleo & AIP, so I’m taking full advantage of this one.
Coconut milk helps make it creamier! You can use other milks as desired and tolerated, but I think this produces the best flavor.
Coconut oil (or butter or ghee)
Personally, I love the flavor of ghee in this casserole. However, you can also use coconut oil or butter.
Cinnamon & honey
Cinnamon adds more flavor and honey adds a bit more sweetness. You can adjust to your liking.
- 4 medium sweet potatoes, peeled and chopped
- 1 bag sweet apricicty marshmallows or 1-2 cups homemade marshmallows (adjust amount to taste)
- 1/2 cup coconut milk
- 2 tbsp coconut oil (sub butter or ghee)
- 2 tsp cinnamon + 1/2 tsp for topping
- 2 tsp honey
- Preheat the oven to 375 F and prepare an 8″x8″ baking dish
- While the oven is preheating, add the chopped sweet potato to a large pot filled with water and bring the a simmer for 5-10 minutes, or until sweet potatoes are soft. Strain the water and mash the sweet potatoes.
- Add coconut milk, coconut oil, honey to the pot and stir to combine.
- Pour the mixture into the baking dish and top with enough marshmallows to cover the casserole
- Bake for 10 minutes or until marshmallows have melted
- Top with an extra sprinkle of cinnamon
Yes, this is real life. AIP sweet potato casserole with marshmallows. Pinch me. Yes, it is indeed an indulgence and not a kale smoothie, don’t get me wrong. But there is absolutely nothing wrong with enjoying yourself in your own limits during the holidays!
One of my favorite tips for enjoying social events while you have food restrictions/allergies is bringing a dish compliant with your own diet, and one that everyone else will love. Like my cranberry turkey poppers, thanksgiving coleslaw, aaaand this baby! Perfection that everyone can appreciate.
I hope you love this recipe as much as I do this holiday season! It’s the perfect addition to any holiday meal! Plus, if you have leftover marshmallows, they’re great for roasting over a warm fire 😉
Enjoy, and happy holidays!
Though I firmly believe that a real for lifestyle is filled with nourishing, and enjoyable flavors, there’s no denying that you do miss out on some classic, comfort food favorites. It’s easy to miss the rich, heavy creamy sauces if you’re dairy free, or complex flavors if you’re cutting out spices like nightshades. It takes creativity to get these classic elements back into your diet, but it’s not impossible!
After firmly settling into my new found paleo and autoimmune protocol lifestyle which was much different from my former processed food laden diet, I was mostly satisfied with just veggies and proteins at most meals. I didn’t feel the need for making one more thing like a sauce. How would I even make it taste good without butter, flour, and nightshade spices? Eventually, we all need to mix it up… and making a real food sauce was easier than I thought!
This oregano garlic cream sauce satisfied everything I was craving in an Italian style sauce! It’s creamy, flavorful, and pairs so perfectly with an array of different vegetables. Not to mention it’s paleo, AIP, whole 30, dairy free… the works!
The Ingredients You Need For The Oregano Garlic Cream Sauce
Coconut milk & oil
Coconut milk enables the sauce to stay dairy free. You can certainly experiment within what you tolerate, but I haven’t tested any other milk options like almond or cashew milk.
The coconut cream I use in this recipe is essentially the fat that settles at the top of a can of coconut milk… not coconut butter. You can buy this coconut cream, or harden your own in a can overnight.
Cauliflower helps make this sauce thick, while also sneaking in some extra veggies! Without the cauliflower, the sauce would be very thin, and not as creamy.
Onion, garlic and oregano
These all give the sauce it’s flavor. I would not recommend removing any of them from the sauce.
Gelatin is the final piece to give this sauce more body. You can use vital proteins, great lakes, or another grass-fed brand. The gelatin will solidify the sauce is you store it in the fridge, but it will melt once you reheat it.
- 1 cup coconut milk
- 1.5 cups cauliflower, steamed
- 1/2 medium white onion, diced
- 1/3 cup coconut cream
- 3 cloves garlic, minced
- 2 tsp dried oregano (plus optional fresh for garnish)
- 1/2 tsp sea salt
- 2 tbsp coconut oil
- 2 tsp gelatin
- Using a medium sauce pot, melt the coconut oil on medium heat
- Add the diced onion and sauté for 4-5 minutes or until translucent
- Incorporate the minced garlic and cook for another 3-4 minutes
- Pour in the coconut milk, steamed cauliflower, sea salt, and oregano and lower the heat to a low simmer. Stir the sauce for 1-2 minutes to allow the flavors to combine.
- Stir in the gelatin and allow to simmer for another minute.
- Remove from the heat, and add the sauce to a high speed blender, also adding in the coconut cream. Blend on medium speed until thoroughly combined and creamy.
- Serve the sauce warm and garnish with fresh oregano if desired. The gelatin will solidify the sauce, so be sure to reheat after it’s cooled!
How To Use The Oregano Garlic Cream Sauce
What I love about this sauce is that it’s really versatile! Here are some ways you can use it…
- Over roasted or steamed vegetables
- As a sauce for spaghetti squash or zucchini noodles
- Over protein like chicken breast