Ingredients

8 plantains with green skins, not yellow with black spots

8 tablespoons + 4 teaspoon olive oil

2 teaspoon salt

4 teaspoon fresh ground pepper

2 teaspoon spice of your choice, like cumin, cinnamon, coriander, etc.

Preparation

  1. Peel plantains by cutting across the stem end then peeling down with a knife.
  2. Using a mandoline, if you have one, slice thinly (1/8", if possible) either into disks or long slices.
  3. In a large bowl, drizzle 4 tablespoons olive oil and sprinkle seasonings over top of the sliced plantains. Toss gently to coat.
  4. Use a Silpat or use the remaining olive oil to evenly coat a regular baking sheet.
  5. Spread plantain slices in a single layer on the prepared cookie sheet.
  6. Bake for 10 to 15 minutes, turning slices after about 6 minutes. When uniformly golden, transfer the chips to a cooling rack. Note: watch the chips closely after you turn them as they can burn quickly.
  7. Chips are best eaten immediately. If you need to make them a day or two ahead, underbake them slightly then re-crisp in a 375F oven for 3 - 4 minutes on a baking sheet.