• Using a sharp knife, cut both ends off the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, and peel only as deep as the peel. Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run them through hot water to prevent ease with peeling.
• Slice the plantains thinly with the help of a mandolin for consistent results.
• Toss the plantains, salt, and paprika together.

Baked Plantain Chips

• Preheat the oven to 400°F/205℃. Line baking sheets with foil and coat with cooking spray.
• Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray, and bake (turning over slices after 8 minutes) for about 12-20 minutes or till golden brown and crunchy, depending on your oven.
• Store in a sealed container or serve with salsa.

Fried Plantain Chips

• Fill a large cast-iron skillet with up to a ½ inch of oil on medium-high heat until hot but not smoking.
• Fry the plantain slices in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (the plantains will absorb excess oil and get soggy).
• Use a slotted spoon, transfer the fried plantains and drain them on paper towels.
• Store in a sealed container or serve with salsa.

Mango Avocado Salsa

• In a medium bowl, combine the mango, jalapenos, avocado, tomatoes, onions, lime juice, olive oil, salt, and pepper.