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.
If you like this recipe, you may also like…
These baked sweet potato fries are the perfect side dish! Easy, delicious, and cooked to perfection.
Sweet potato fries are such a staple for a real food diet! Even before I started eating a more allergen free diet, I ate sweet potato fries regularly. I grew up with my mom calling them “healthy french fries”, and once I moved out and started cooking for myself, I would buy the bagged frozen fries and call it a day. What I didn’t realize was they were filled with extra junky ingredients that just weren’t necessary. Learning to make homemade baked sweet potato fries was a total game changer!
Making homemade dishes takes more effort than just buying a bag of frozen, but it’s so much healthier and more gratifying! And when it’s as easy as this, it’s a total win.
These fries are paleo, Whole30, AIP, and can be made vegan if you switch out the ghee with avocado oil (as laid out in the recipe). They’re kid friendly, budget friendly, and total crowd pleasers!
The Ingredients You Need for the Homemade Sweet Potato Fries
Regular orange sweet potatoes are what I’m using here. Though I do love other varieties like purple and white, we’ll save that for another day and just use the easiest variety to find for now 🙂
I love using ghee for sweet potato fries. Ghee is clarified butter, so those with dairy issues can often tolerate it. However, if you’re AIP, skip the ghee and go with avocado oil.
Salt, garlic & pepper
These seasonings are very customization. You can bump them up or down, or omit any altogether. It’s just for flavoring. Omit the black pepper for AIP.
- 2 medium sweet potatos
- 2 tbsp ghee (sub avocado oil for AIP)
- 1/2 tsp sea salt (salt to taste)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper (omit for AIP)
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Scrub the sweet potatoes well to remove any impurities. Using a sharp kitchen knife, slice the sweet potatoes into fries about 1/4″ inch thick, or to your desired thickness.
- Lay out the fries on the baking sheet and toss with melted ghee (or avocado oil for AIP) and seasonings until evenly coated.
- Bake in the oven for 25-35 minutes, flipping once or twice, or until sweet potatoes reach desired crispness.
- Allow to slightly cool, then serve and enjoy!
Baking time will vary depending on your oven and the thickness of your fries. Be sure to keep an eye on them!!
This recipe goes great with…
Asparagus was one of the veggies that I was most apprehensive about, but it’s become one of my favorites! Asparagus tastes amazing when you cook it right! Roasting it, grilling it, and seasoning it just right can all help make it that much more tasty. Asparagus peaks in April which makes it perfect for serving as a side dish for Easter, especially with a yummy dressing. This Roasted Asparagus with Turmeric Dressing is really transforms what I once thought was a meh vegetable into a delicious side dish!
This side dish is Paleo, AIP, Whole30, and it’s even vegan. Depending on who you’re inviting over for dinner, it’s perfect for sharing with those who eat a wide range of different diets.
To pick good Asparagus, you want to find a bunch that’s really vibrantly green! Store it in a mug of water and cover it with a bag to keep it fresh and crisp before you cook it.
Coconut oil or ghee
Coconut oil is the easiest to comply with a variety of diets, but ghee is another great option if you tolerate it. It gives the asparagus amazing flavor!
Salt, garlic and pepper
You’ll find the recipe for this here.
- 1 bunch asparagus
- 1 tbsp coconut oil, melted (or ghee if not AIP or vegan)
- Juice of 1/2 lemon
- 2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 2-3 tbsp Turmeric Dressing
- Preheat the oven to 375 F and line a baking sheet with parchment paper
- Cut the thick white ends off of the asparagus and place on the parchment paper. Evenly coat with coconut oil and season with lemon juice, garlic, salt, and black pepper if using.
- Roast in the oven for 15-20 minutes or until lightly crisped to liking.
- Remove from the oven and serve topped with turmeric dressing.
Fermented foods are one of the foundations of a healing diet. Rich with probiotic benefits, ferments are so good for your gut! However, they take a bit of extra effort to make. Sometimes I find myself wanted a yummy fermented food topping for a meal but I don’t have three days to wait for it. That’s where quick pickled onions come in!
These quick pickled onions still feature probiotic benefits, but are made in a fraction of the time. They are so perfect for putting on burgers and have become a staple in my house over the past several weeks. They’re made with apple cider viengar and are paleo, IAP, and whole30 compliant. No corn based vinegar here!
The ingredients You Need For The Quick Pickled Onions
Red onions are one of my favorite veggies! They’re cheap, easy to find, and they’re so wonderfully peppery. Spice is something I really miss not having nightshades and red onions are an amazing way to add spice.
Apple cider vinegar
Rather than using a white vinegar, this recipe uses apple cider vinegar. White vinegar is often made a corn base which is no what those of us who are grain free want to be sneaking into our food.
A 6-8 oz jar with a lid
Use a weck jar or canning jar for this.
A medium pot and strainer
This is for par-blanching the onions to make them softer and take away some of the bite.
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar (varies depending on size of jar)
- 1 tsp sea salt
- Using a medium pot, bring 3 cups of water to a low boil. Place the onion slices in a strainer over the sink and slowly pour the hot water over the onion slices. Allow the onions to cool.
- Next, combine the onion slices, apple cider vinegar and sea salt in a small jar (6oz-8oz weck jar or canning jar) and mix to combine. Push the onions down to submerge in the liquid.
- Place an airtight lid over the jar and leave on the counter top for 45 minutes. Use immediately or store in the fridge for 1-2 weeks.
That’s all there is to it! A quick and easy way to have a compliant topping for things like burgers, salads, and more. It’s easy and cheap to make and is so versatile.
Enjoy this simple side!!
I believe in the healing power of vegetables! But, I also believe in fun, unique recipes to keep things interesting. As much as I love big plates of vegetables, stir fries, and veggie dense soups, I also want something fun every once and while. Like these delicious Low Carb Cauliflower Nuggets!
My baked veggie nuggets are easily one of the most popular recipes on my blog, and we eat them often in my house. However, I get a lot of requests to make something that’s a bit lower carb. Maybe you’re on a ketogenic diet, maybe you’re dealing with diabetes, or maybe you’re just trying to eat a bit higher fat and lower carb. That’s why I revisted the veggie nugget recipe to create a lower carb version that’s just as delicious.
These nuggets are paleo, keto friendly, AIP, whole30 and notably dairy free! Yep, no cheese and no high carb flours. The biggest issue that I find with cauliflower based recipes is that they’re loaded with cheese to help bind it. Sometimes there can be whole packages of cream cheese in recipes like this, which just isn’t really going to work for me, and for many of us who are in the paleo world. These nuggets are totally cheese free… a rare find in the cauliflower recipe realm!
Even without the added cheese, these cauliflower nuggets are still crispy, and delicious! Plus, they taste amazing dipped in my cilantro avocado lime sauce, or a guacamole of your choice. Yum!
The Ingredients for the Cauliflower Nuggets
You can either use a food processor to rice your cauliflower, or buy it pre-riced. I often get it at Whole Foods and Sprouts, but I’ve even seen pre-riced cauliflower at Target!
This helps absorb moisture as well as bind the recipe. I have not tried other flours and cannot recommend good swaps here.
Real eggs work best for this recipe. They bind the nuggets really well and give them a nice golden color. However, you can sub gelatin eggs too! You’ll find instructions in the recipe card, and more questions answered on it below.
I haven’t tried other fat sources, but would suggest avocado oil for a sub.
Onion and garlic
These help flavor the nuggets! You can use other herbs or spices, but this is just what I’ve found works well.
Some Questions Answered…
Can you make these low fodmap?
Adapting these for low fodmap would totally change the recipe, so no, this particular recipe can’t be made low-fodmap. However, it would be easier to adapt my veggie nugget recipe by trying to swap out the cauliflower for more carrot/zucchini!
Can you make it coconut free?
Coconut flour absorbs moisture as well as binds, so it’s not an easy flour to swap. If you do try it with an alternative, let me know, but I can’t recommend any that would work as well.
How do I make it AIP?
The eggs swap for 2 gelatin eggs here! Note that your nuggets will look much more white in color rather than this golden, yellow here in the photos. I used regular eggs here in the photos which gives that golden color and does hold the nuggets together better, but the gelatin eggs do work.
Find the gelatin egg instructions in the recipe
If I’m AIP, what gelatin should I use? Can I sub collagen?
Do not sub collagen or it will not work. You can use the brands Great Lakes or Vital Proteins for a grass fed gelatin source.
Do they freeze well?
I haven’t frozen them yet myself.. my husband keeps eating them all 😉 However, I would recommend trying to freeze them!
- 1 and 1/2 cups riced cauliflower (pre-riced, or using a food processor)
- 1/3 cup coconut flour
- 2 eggs (see notes for AIP gelatin egg)
- 2 tbsp coconut oil
- 1/8 tsp baking soda
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp sea salt
- Preheat the oven to 400 F and line a baking sheet with parchment paper that’s very lightly greased with coconut oil
- Using a cheese cloth or paper towels, squeeze the excess water from the cauliflower rice
- Pour the cauliflower rice in a bowl along with the coconut flour, baking soda, seasonings, and coconut oil. Stir to combine.
- Stir in the eggs (see below for gelatin egg instructions) and mix well
- Immediately begin forming the mixture into lightly flattened nuggets (you’ll have 7-8 nuggets) and place them on the baking sheet
- Bake the nuggets for 15 minutes, and very carefully flip them. After flipped, bake for another 5-8 minutes or until golden brown (AIP version may need more time)
- Remove from the oven and allow to cool
- Serve with guacamole, cilantro avocado lime sauce , or another dip
*For AIP, sub the 2 eggs for 2 gelatin eggs. Here are the instructions –
FIRST, Add 1/2 cup of water to a small sauce pot and slowly pour over 2 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
NEXT, Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. If it’s too watery, the nuggets will not work. Add the gelatin egg to the mixture immediately and mix to combine. *
As a food lover, I can happily find beauty in all seasons and flavors. But let’s be real… there’s just something special about fall flavors. Hearty root veggies and squash, warming spices, fresh crispy apples, and tart cranberries are the flavors that most of us foodies crave all year round!
With the holidays upon us, I was looking for a way to combine all of these nourishing fall flavors in one easy side dish. This Roasted Cinnamon Sweet Potato & Apple Side dish is perfect for Thanksgiving, Christmas, winter holidays, or just as a simple side for a weekday dinner!
It’s warming, nourishing, and is made with ingredients that you likely already have in your kitchen during this time of year!
What You’ll Need For This Roasted Cinnamon Sweet Potatoes & Apples Dish
I use standard, orange sweets for this recipe, but I imagine it would taste good with other varieties as well.
Granny smith apples work best in my opinion, but you can easily experiment with others.
The fresh cranberries really add the extra layer of holiday flare to this side dish and a bitter flavor to cut through some of the sweetness… yum!!
Coconut oil is versatile and works well in this recipe, but you can sub butter or ghee if you can tolerate it.
Cinnamon & Salt
The finishing touches!
- 3 medium sweet potatoes, peeled and diced
- 2 granny smith apples, peeled and diced into large squares
- 1/2 cup fresh cranberries
- 2 tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/2 tsp sea salt
- Preheat the oven to 400 F and line a baking sheet with parchment paper
- Add the sweet potatoes, apples and cranberries to a large mixing bowl and stir in the coconut oil, cinnamon, and sea salt. Mix well to combine.
- Spread the mixture evenly onto a baking sheet. Bake for 40-45 minutes or until the sweet potatoes are cooked through.
- Serve as a simple side and enjoy!
That’s all there is to it! Low maintenance, festive, and oh so yummy!
Wishing you and your family the happiest of Thanksgivings, and an amazing holiday season. I can’t wait to start sharing even more holiday recipes for you to try!