Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Low-FODMAP, Nut-free, Paleo, Vegan
Every year for as long as I can remember, my family has had a small farm stand on the side of the road where we sell sunflowers and garden produce. It’s been a busy season for my dad, so this year he put me in charge of picking the flowers and opening and closing the stand every day. I’ve been getting up early to put out the stand, early enough to see the sunrise, and I’ve been noticing a cool, crispness to the air that July lacked. Fall is on the way.
But it’s not just the weather that’s pointing to autumn. In our garden, the pumpkins are almost ready for picking and some of the leaves on the nearby trees are starting to turn brown and fall.
The radio advertisers are also telling me it’s fall. Time for pumpkin-spice everything, they say! Buy this pumpkin-spice latte and that pumpkin-spice doughnut. I love pumpkin-spice, but a lot of the foods they want you to buy are full of added sugars, preservatives, and artificial flavors. No thanks!
If you’re in the mood for fall food, but don’t want to eat junk, I have a healthy recipe for you that will satisfy your sweet tooth and your craving for pumpkin-spice. This recipe is great because it takes minimal effort to prepare and only has three ingredients. It’s suitable for people following a variety of diet plans too: Low-FODMAP, Paleo, Vegan, Vegetarian and Whole30. If you’re following the AIP diet, just be sure to check that your pumpkin spice blend doesn’t have any ingredients you know you can’t have.
This recipe calls for ripe plantains, so look for plantains that are yellow or almost black. The darker they are, the sweeter they will be. Alternatively, if you’d like a more savory chip, use unripe (green) plantains because they tend to be less sweet.
How to Make Pumpkin-Spice Plantain Chips
2 ripe plantains
pumpkin spice blend
Preheat oven to 400 degrees F.
Peel ripe plantains by slicing off both ends and making a few shallow cuts in the skin down the length of the fruit before removing the skin.
Slice peeled plantains into discs, about 1/8-1/4 of an inch thick. Arrange on a lined baking sheet and brush or spray with avocado oil until covered. Lightly sprinkle with pumpkin spice.
Bake for 15 to 20 minutes until they begin to turn golden brown.
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