Sour Cream and Onion Plantain Chips
This post contains affiliate links. For more information, read my privacy policy.
I don’t know about you, but Sour Cream and Onion chips were always my favorite and continue to be the subject of many of my cravings. When the mood hits, it hits! And you know what hits the spot? These Sour Cream and Onion Plantain Chips! They make for a savory, satisfying, and healthy snack in just 45 minutes with fairly little effort, and they keep okay in an airtight container in the pantry for several days. (I wouldn’t leave them more than a week unless you are very confident in how dehydrated they are, but we never have that problem around here–they’re usually gone well before then!)
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
Sour Cream and Onion Plantain Chips
Got cravings? These Sour Cream and Onion Plantain Chips just might hit the spot! Add the spice blend to taste and keep a close eye on these chips as they bake to get a savory, satisfying snack in just 45 minutes.
Equipment
Ingredients
- 4 mediuma green plantains peeled and sliced thin
- 1/4 cup coconut oil
Sour Cream and Onion Spice Blend
- 1 tablespoon dried chives
- 2 teaspoons onion powder
- 2 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Combine the seasoning blend ingredients together in a small bowl.
- In a large bowl, toss the plantains with the oil and add the seasoning blend to taste.
- Arrange the plantains in a single layer on the baking sheet and bake for 30-35 minutes, turning the plaintains over once halfway through, until golden and crisp. You may have to remove some from the baking sheet as they cook faster than the others if you have hot spots in your oven.