Dehydrator Plantain Chips

Plantains are a staple in the Ecuadorian diet.  I do very well in Ecuador on a Paleo diet because plantains are the base of so many things.  So as you all may know, I'm going to be increasing my running mileage in preparation for running the Chicago Marathon and wanted to find ways to fuel my long runs.  Plantains are definitely one of those foods that I will be using.

What I learned about dehydrating plantains is that these are a really good source of resistant starch, which is good for your gut.  When they are dehydrated on a low temperature, you preserve the resistant starch and promote healthy flora.  This resistant starch is broken down when you cook them in high heat.  These were fabulous and definitely easy to carry for hiking, long runs, etc.  Enjoy!

Here's what I did.

• 4 plantains (I used ripe ones - this depends on your preference - ripe are sweeter). 
• Coconut oil spray
• sea salt

1.  Slice the plantains thinly (some folks use a mandolin, I just sliced them with a knife).
2.  Lightly coat with coconut oil.
3.  Add sea salt to your taste.
4.  Place on dehdrator racks.
5.  Dehydrate for about 12 hours, until thoroughly dry and crispy at 118 degrees. 

It's that easy and simple!