This recipe focuses on baking the plantain slices to a satisfying crunch, using minimal oil for a healthier option than frying. The result is crispy chips that are perfect for dipping in salsa or guacamole, or as a snack on their own. They’re also versatile, complementing both savoury and sweet flavours, depending on how you season them.
Ingredients:
- 2 green plantains, rinsed, peeled and sliced on the bias into ⅛-inch thick ovals
- 2 tablespoons neutral oil (such as rapeseed, sunflower or peanut)
- 1/2 teaspoon kosher salt
For the seasoning (optional):
- 1/2 tsp freshly ground black pepper
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon smoked paprika powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon MSG (optional)
Method:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Slice the green plantains into thin ovals about 1/8 inch thick. You can use a sharp knife or a mandoline slicer for even slices.
In a large bowl, toss the plantain slices with the neutral oil until evenly coated.
Season (optional): In a small bowl, combine the black pepper, granulated sugar, ground coriander, ground cayenne, smoked paprika, onion powder, garlic powder and MSG (if using). Season to taste.
Sprinkle the kosher salt evenly over the oiled plantain slices. If using the optional seasoning blend, sprinkle it over the plantains as well, tossing gently to coat.
Arrange on the baking tray: Arrange the plantain slices in a single layer on the prepared baking sheet, making sure they do not overlap.
Bake in the preheated oven for 15-20 minutes, turning the plantain slices halfway through, until golden brown and crispy. Keep an eye on them towards the end to avoid burning.
Remove from the oven and leave to cool on the baking sheet for a few minutes. Transfer to a serving bowl or plate and serve immediately as a snack or side dish.
