Step away from the bag of Lays!
Salty, crispy and oh so addicting, these healthy chips make a surprisingly satisfying snack when cravings for something chip-like strike. I have to say, this might actually be the tastiest way possible to eat your greens!
Not to be confused with the banana-like fruit, Plantago spp. is a common weed of the Plantaginaceae family that you’re likely to find poking out of a crack in the sidewalk or a well trodden dirt path. Plantain likes a challenge, and tends to select the most inhospitable locations possible to put down roots. In fact, it was giving the name “white man’s foot(print)” by the Native Americans, since plantain seemed to pop up wherever the newcomers stepped.
Nutritious and delicious, plantain has a mild flavor with slight bitterness and a minerally/salty finish. It contains vitamins A, B1, B2, B3, C and K2, as well as calcium, chromium, iron, magnesium, manganese, phosphorus, potassium, selenium, silica and zinc.
Plantain has drawing properties that make it an incredibly helpful ally for drawing out splinters and venom from spider and insect bites when used topically as a poultice or paste. Plantain is astringent thanks to its tannin content, and is able to draw skin tissue together, speeding wound healing time. It’s moistening properties also make it a wonderful (internal) remedy for a dry hacking cough and as an expectorant for bronchial infections.
These light-as-air plantain chips are taken to a whole other level with a custom herbal blend salt. Don’t skip this step! It’s really not difficult or time consuming to make, and you’ll be so glad you did. Once you get used to having herbed salt around, you’ll start sprinkling it on everything… not just plantain chips!
To make the salt blend, simply combine 1/2 cup of dried herbs (we used nettles, chives and lovage) with 1 cup of Himalayan or sea salt. Blend herbs and salt together in a blender or food processor until there are no more chunks of herb and the salt and herbs are thoroughly mixed. If you did not use pre-dried herbs, lay your salt mixture out on a cookie sheet to dry for a few hours before storing in an airtight container. You can tailor the salt blend to your tastes. Customize away! It’s such a great way to sneak some extra herbs into your diet.
Keep reading for the recipe and YouTube video!
- 4 c plantain leaves (you can also use nettle leaves!)
- 2 T oil (coconut, ghee, or olive oil are all fine)
- seasonings like sea salt, pepper, garlic, whatever you’d like to use
- Remove leaves from stems (wear gloves)
- Wash leaves and dry completely
- Place leaves in Ziploc bag or large bowl and toss leaves with oil
- Lay leaves on baking sheet in a single layer
- Sprinkle with seasonings
- Bake at 300 degrees for 10 minutes, or until they reach desired crispness