Crispy Baked Plantain Chips (Printable Version)

# What You'll Need:

01 - 2 unripe (green) plantains, peeled and thinly sliced

02 - 2 tablespoons neutral-flavored oil, such as avocado or grapeseed

03 - 1/2 teaspoon fine sea salt, or to taste

01 - Set the oven to 180°C. Line two baking trays with parchment paper or silicone baking mats.

02 - Using a mandolin or sharp knife, peel and thinly slice the plantains evenly for consistent baking.

03 - Place sliced plantains in a large bowl. Drizzle with neutral oil and sprinkle with sea salt. Gently toss to coat all slices evenly.

04 - Spread out the coated plantain slices in a single layer on the prepared trays, making sure slices do not overlap for optimal crispiness.

05 - Bake plantain slices for 20 to 25 minutes, turning trays at the halfway mark. Bake until edges are golden and chips feel crisp.

06 - Remove trays from the oven and let the chips cool completely on a wire rack to enhance crunchiness.

07 - Enjoy immediately or store cooled chips in an airtight container at room temperature for up to 5 days.

01 - For best crunch, use light green plantains; very dark green plantains are difficult to peel.

02 - Proper cooling is crucial to prevent chips from going soft; allow for plenty of air circulation after baking.

03 - Enhance flavor by sprinkling cooled chips with paprika, curry powder, or spiced seasonings.