- 1 plantain, sliced
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Preheat the oven to 375ºF or 190ºC.
- Peel the plantains and slice them with a sharp knife or a mandolin slicer, add the plantain slices and the oil to a mixing bowl (photo 1), and toss (photo 2).
- Place the plantain slices onto a lined baking sheet (photo 3) and bake for 25 minutes for one side and 5-10 minutes for the other side.
- Remove from the oven, add salt and pepper, and stir until well combined (photo 4).
- Enjoy your plantain chips hot or at room temperature and serve them with guacamole, pineapple salsa, or mango salsa. Feel free to eat them plain or with your favorite dishes or ingredients!
- Best when fresh, keep the leftovers in an airtight container in the fridge for about 3 days.
- You really need to use green plantains (unripe) to make this recipe, not regular bananas, as regular bananas have a different texture and are much sweeter than plantains.
- Feel free to add any spices or dried or fresh herbs you’d like. Omit the black pepper if you don’t like it.
- You can use any type of salt, such as sea salt.
- You could also fry the plantain chips in a pan until golden brown, but I prefer to bake them as they’re healthier this way. I promise they turn out as crisp!
- If you fry them, I suggest you place them onto a plate previously covered with paper towels so they absorb the excess oil.
- Serving Size: 1/4 of the recipe
- Calories: 115
- Sugar: 6.7 g
- Sodium: 149 mg
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 14.3 g
- Fiber: 1.1 g
- Protein: 0.6 g