Back home, I have snacked on plantain chips but they were deep fried. Of course, I wasn't going to fry them and food tastes equally good when baked. The very first time I baked these chips, they were so addictive that they were gone in no time. It is essential that the plantain is still firm as the softer it gets, plantain tastes sweeter and the chips tend to burn easily. The key to crispy chips relies on how thin you cut the plantain slices.
So, here's a spicy, crispy and an addictive snack.....
3 green plantains
3 tbsp light olive oil
1 1/2 tsp paprika powder
3/4 tsp salt
Pinch of asafoetida (optional)
Preheat oven to 375° F. Line a cookie sheet with parchment paper and set aside.
Peel the skin of the plantain and cut into thin slices (the key to crispy chips) using a mandoline or the best trusted tool - your hands!!
In a bowl, add 1 tbsp olive oil, 1/2 tsp paprika powder, 1/4 tsp salt and a pinch of asafoetida (proportion for each plantain) and mix well. Toss the plantain slices in the oil mix and spread them in a single layer on the cookie sheet (makes 2-3 batches depending on the size of your cookie sheet).
Bake for 20-23 mins until golden and crispy, flipping the slices halfway through. Keep watching the chips to make sure they don't turn burn quickly. Remove from the oven and snack away!!
For a variation, you can use different spices like cumin powder, chilli powder or black pepper powder.
Makes about 2-3 cups.