It’s still winter here. Cold/flu season, stay in the house and watch movies kind of weather. Today was actually a snow day for my little man. He was thrilled to stay home, although, I did drag him along to playgroup with his sisters. He ended up having a ton of fun, even though he was the oldest one there. Now we’re home, all cozy inside, and the kids are watching a movie about Bears, and are snacking on some dill pickle plantain chips, because what’s a movie without snacks? I remember the days, hubby and I used to go to the movie store (remember those?) rent a movie or two, and of course grab a ton of movie snacks. Popcorn, chips, nibs, m&m’s, anyone? I often look back and think “whoa, if only I knew then what I know now!” But I can’t turn back time. Nope. Only thing I can do is make my own AIP friendly movie snacks, today. So that’s what I did! Dill pickle plantain chips for the win!
I LOVE this dill seasoning on plantain chips, but please don’t limit it to just chips. It’s excellent sprinkled in soup, a great seasoning for roasted veggies, and is fantastic on white fish with a drizzle of lemon juice! Yum!
You can either make your own plantain chips or buy some Inka chips, warm a bit of oil, then toss the plantain chips with the oil and seasoning! Ta-da! Dill pickle plantain chips!
Although I love the convenience of Inka chips, nothing beats homemade. My friend, Sylvie, who introduced me to AIP, also introduced me to AIP deep frying. Best.thing.ever! Last summer she made me the most amazing AIP meal. It started with a medley of deep fried appetizers: plantain chips, sweet potato fries, and melt in your mouth sage leaves! She used this meat slicer to get the plantains and sweet potato sliced just right, then they were placed in her deep fryer, which was filled with a tub of coconut oil. Both these appliances are on our wish list now. I’ve been dreaming of the perfect plantain chip ever since. But until then, I use a sharp knife to get a good slice on the plantains and I deep-fry, AIP style, using a deep skillet.
Dill Pickle Plantain Chips (AIP/Paleo/Sugar Free)
- 1 large green plantain
- Avocado oil, coconut oil, or lard for frying
- 1 tbsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp ground ginger
- Mix all dill seasoning ingredients together.
- Fill a deep skillet with an inch and a half of oil or lard and preheat over medium heat.
- Slice plantain into thin slices. The thinner they are the crispier the chips will be.
- Place plantain slices into preheated oil, be careful!
- Cook until plantain slices are lightly browned.
- Remove plantain with a slotted spoon and place into a mixing bowl.
- Sprinkle some dill seasoning (I use about half a tablespoon) over plantain slices and toss. If you find the seasoning isn’t sticking enough, you can add a bit of oil and toss again.
- *Save the leftover seasoning for more plantain chips, roasted veggies, soup, or white fish!
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