Baked plantains have all the salty goodness of regular chips but with far fewer calories. They go perfect with sauces and dips or you can snack on them plain. You're going to be happy either way.
Baked Plantain Chips [Vegan, Gluten-Free]
- 1 green plantain, firm
- 1 tablespoon vegetable oil
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt, to taste
- Preheat oven to 400°F.
- Line a large baking tray with foil.
- Peel and slice the plantain using a mandolin slicer or manually - make sure the slices are thin and even.
- Toss in the oil and season with spices. Use your hands to massage the flavors into the plantain.
- Lay the seasoned plantain slices on the prepared baking tray in a single layer.
- Bake them in a preheated oven at 400°F for 15-20 minutes, turning them over halfway during baking.
- Keep an eye on the plantains during the second half of bake time (after 10-12 minutes) - they burn easily. If you see any thin slices turn dark, remove them and continue baking the rest.
- If there are any 'soft' pieces after 20 minutes, turn off the oven, and leave them in the tray to cool inside the oven. They will crisp up in the residual heat.
- Store cooled chips in an airtight container for 3-5 days. If it goes soft during storage, reheat in a 350°F oven for 5 minutes and it will crisp back up.