Mexican in general is one of my all time favorite foods. This can be a challenge when eating AIP or even just paleo since almost everything is made with either corn or wheat. I've probably eaten thousands of pounds of corn and tortilla chips in my day smothered in queso, salsa, and guac, so giving it up all at once was tragic. I tried regular plantain chips (cutting up a plantain and baking or skillet frying them), sweet potato chips, and even zucchini chips. Although they were all good, none of these recipes were replacements for me. Finally (over a year later) through creativity and determination I created (or at least haven't seen anywhere else) this delicious, copycat tortilla chip recipe that actually replaces my love for tortilla and corn chips. These do NOT taste like a baked vegetable (blessings) or hurt my stomach, and have become a regular part of my diet. I cannot wait to help bring the joy of chips and dip back into your life (especially for Bachelorette Mondays). Let's get started.
-3 green plantains
-1/3 cup avocado oil
-1 teaspoon Himalayan pink salt (+ extra for sprinkling on top afterwards)
-Est. 1 cup water
Step #1: Preheat the oven to 400 degrees Fahrenheit (I like using convection bake). Lay out 2 baking sheets covered with parchment paper.
Step #2: Peel and slice plantains and place in food processor. Combine with avocado oil, water (start with 1/2 cup and add more as needed) , 1/2 lime, and Himalayan pink salt. Process until smooth.
Step #3: Create a piping bag by scooping the batter in and then cutting a small hole at one corner.
Step #4: On parchment paper lined baking sheet pipe out medium size (or personal preference) dollops leaving about 2 inches between each dollop.
Step #5: Press out dollops to create a flat chip shape (thickness is also left up to personal preference).
Step #6: Place in the oven and set timer for 40 minutes (can vary in time based on the oven, thickness of the chips, and so forth.)
Step #7: Once a golden brown color has appeared, remove from the oven.
Step #8: Cover chips in the remaining lime juice and sprinkle with Himalayan pink salt.
Step #9: Add desired toppings and enjoy!
**I like using crockpot chicken or ground turkey, cauliflower rice with spinach and guacamole to create a full nacho plate.
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