Baked Plantain Chips

Light, crispy, and surprisingly filling, these chips deliver serious flavor without the deep-fried guilt. If you're craving something crunchy but trying to dodge the usual greasy suspects, this recipe is the snack you didn't know you needed.

Course Appetizers

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 15kcal

Author Imma

Ingredients

2 green or slightly yellow plantains
cooking spray or oil to coat a baking sheet
½ teaspoon (3g) salt
1 teaspoon (2-3g) smoked paprika
freshly ground black pepper to taste

Instructions

Preheat the oven to 400°F (205 ℃). Line baking sheets with foil and coat with cooking spray.
Using a sharp knife, cut both ends off the plantain to make it easier to grab the skins. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the peels by pulling them back. If the plantains come straight from the fridge, you can run them through hot water for easier peeling.
Slice the plantains thinly. A mandolin is a big help for consistent results.
In a bowl, toss the plantain slices, salt, paprika, and ground pepper together to coat the plantain in the seasonings.
Arrange them on a baking sheet in a single layer, spray them lightly with cooking oil, and bake. Turn the slices over after 10 minutes and bake for a total of 15-20 minutes or until they're golden brown and crunchy.
Serve warm or cool. Store in a sealed container.

Notes

.It is important to cut the plantain chips very thin and turn them over to achieve crispness
. Watch over plantains after flipping them around, they do get brown quickly

Nutrition