Author: Vered DeLeeuw
Yield: 2 servings
- 1 green plantain (6 oz)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
- Cut the ends of the plantain, then peel it with a paring knife (plantains do not peel as easily as bananas, hence the need to use a knife).
- Slice the plantain as thinly and uniformly as you can (use a mandoline if you have one). Most recipes tell you to slice them on the diagonal, but I like them round.
- In a small bowl, toss the plantain slices with the olive oil and seasonings. Spread in a single layer on the prepared cookie sheet.
- Bake 8-10 minutes per side, or until browned and crispy on both sides. Serve immediately – plantain chips lose their crispness after a few hours.
Nutrition Per Serving
Calories: 164; Fat: 7g; Carbohydrates: 28g; Sugar: 12g; Sodium: 284mg;Fiber: 2g; Protein: 1g