Excerpt from article by Joanna Miller on TheKitchn
We're used to reaching for the riper yellow versions with plenty of black spots on the peel. These are great for grilling in a pan or frying. But sweet and juicy is not what you need in a plantain for chips. The less-ripe green fruit are much firmer. They can hold up to the heat even in a thin slice and provide the perfect crunch in chip form.
Feel free to play around with the flavorings. This blend is pretty spicy, but you could easily tone it down or try other combinations.
Ingredients (Yields 2 to 3 cups)
2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Preheat oven to 400°F.
Remove plantain peel with a knife. Thinly slice using a mandoline, if possible.
In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet.
Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve.
Chips are best eaten immediately, but they'll keep for about a day.
For the full article, visit TheKitchn.
Cheers Eights & Weights!
Photo credit: Joanna Miller at TheKithcn.com