Sorry I haven’t posted for awhile but we recently had to move fairly quickly so the past couple weeks have been occupied by finding a new place to live, packing, and then unpacking and settling in. Moving can be so stressful! Now that we are actually settled in, I should be posting regularly again.
I love plantains. I didn’t grow up eating them and I’m not sure if I had even ever tried one before I moved down here to south Florida, but I really enjoy eating them now. Because I don’t eat corn, or wheat (due to GI issues), I like to use plantain chips instead of tortilla chips as dippers for guacamole or salsa. However, store brand versions are not always the best choice, and are often deep fried, so I like to bake my own with heart healthy oil. I can also easily change up the flavors by adding my favorite spices.
Plantains are rich in potassium, which is very important for your heart. Studies have shown that potassium can even help to reduce blood pressure in those with hypertension. 1/2 of a medium plantain contains almost 450 mg of potassium, which is equivalent to about 1 cup of orange juice.
Baked Plantain Chips
1 Green Plantain
1/2 Tablespoon Olive Oil
1/4 Teaspoon Cumin
1/4 Teaspoon Paprika
Preheat oven to 375. Cut off each end of the plantain and cut a seam down the middle through just the skin so you can easily peel the skin off. Cut thin oblong slices. Place slices in a bowl with olive oil. Toss to coat. Add cumin and paprika and toss until evenly distributed. Lay on parchment paper on a baking sheet. Bake for approximately 20 minutes, flipping halfway.
Hi, my name is Caryn, and I am a registered dietitian nutritionist in Miami, Florida. I was born and raised in Ohio and have 2 girls under the age of 5. I am a busy working mom who used to have an hour long commute to work, so I know how hard keeping up with healthy habits can be. I am a lazy cook, so I hate overly complicated recipes and doing dishes. Just toss everything in one pot....right?