Sweet Baked Plantain Chips
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 ripe yellow plantain (only slightly dark, more yellow is best)
- 4 tbsp of olive oil
- himalayan pink salt (to taste)
Method
- Preheat the oven to 180C/356F/gas mark 4
- Line a tray with parchment paper
- Cut the ends off each plantain and score as far as the skin length ways.
- Use your hands to pull away the peel and discard.
- Use a knife to slice the plantains as thinly as possibly or use a mandolin slicer to do this for you.
- Place the plantain discs in a large bowl then drizzle the olive oil onto them.
- Use your hands to evenly distribute the oil over both sides of each chip.
- Place each chip on the lined tray leaving a small gap between each one. If using one tray you might have to work in batches to bake.
- Bake in the oven for roughly 25 minutes. Check the chips periodically as they can darken quicker than other chips.
- Turn them over half way through the cooking time. If any have darkened both sides too quickly, remove them and bake the rest.
- The chips should be golden/slightly dark in colour once cooked.
- Allow to cool completely, add the desired amount of pink salt to taste before storing in an airtight bag.