Recently I’ve been munching on these delicious little baked banana chips we have at the office. They’re definitely yummy but seem a little on the oily side. So I figure, why not make some on my own? Plus I’m going to add some spices that are known to rev up your metabolism!
Ok so the picture is of plantains but I find that bananas are more readily available to more people. If you can find plantains you should give them a shot in this recipe, they will work as well.
But let’s talk a little about paprika and cayenne. Paprika not only boosts your metabolism, but this red spice that is usually reserved for decorative effect, may also help reduce your appetite and lower your blood pressure. While cayenne pepper and other hot peppers, which also includes Tabasco sauce, cause the metabolic rate to rise and give you an additional fat-burning ability. Hopefully you can handle a little spice.
Spicy Baked Banana Chips
Yields 2-3 cups
3-4 ripe medium-large bananas
2 tablespoons olive oil
1/2 tsp paprika
1/4 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
Preheat oven to 400.
Remove banana peel. Thinly slice using a mandoline, if possible.
In a bowl, toss banana slices with olive oil, spices, salt and pepper. Spread in a single layer on a cookie sheet.
Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning – they can burn quickly. Remove from oven and serve.
Chips are best eaten immediately, but they’ll keep for a couple days in a tightly closed container.
Have you ever cooked with plantains? What’s your favorite preparation?