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Autumn Leaf Potato & Plantain Crisps - Teri Cochrane

Autumn Leaf Potato & Plantain Crisps

As promised, the first of my Wildatarian Halloween snacks is here! Meet my Autumn Leaf Potato & Plantain Crisps, a colorful addition to any snack pantry, and a seasonal centerpiece for your dining table. 

These crunchy crisps are a homemade alternative to crackers or standard potato chips. Best prepared using a rainbow of colorful potatoes and plantains, the high fiber content in my crisps is complemented by the beta-carotene, lycopene, and Vitamins E, A and C found in sweet and purple potatoes. 

Seasoning your crisps with Wildatarian spices adds a crackle of flavor to this autumnal snack. 


  • Coconut oil or olive oil for coating chips
  • 2-3 organic potatoes thinly sliced - garnet sweet potatoes, red skin, russet, and purple potatoes all work beautifully
  • 1 large plantain, thinly sliced
  • 1 teaspoon sea salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • Optional: herbs of your choice, like rosemary, oregano or thyme

To Make:

-Preheat the oven to 375 degrees F.

-Using a knife - or mandolin slicer if you have one - thinly slice potatoes and plantain into ½ cm slices - some into rounds, and others lengthwise 

-In a large mixing bowl, toss potato and plantain slices with oil, salt, pepper and cumin

-Arrange slices on 2 baking sheets (parchment paper is a good idea here to prevent sticking)

-Bake for approximately 15-25 minutes, or until slices are golden brown and crispy. Make sure to swap the baking sheets halfway through the baking time to ensure both pans pf potatoes are evenly cooked 

-Let cool, arrange in a bowl, and enjoy!

Serves 2-3 

To The Tru Of You,

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