I bought a bag of plantain chips at Wegmans and fell in LOVE with the taste, but not the fat content. I set out to make my own cleaned-up version and I'm equally in love with the results!
Plantains are a great source of starchy carbs, but lower in sugar than their banana cousins. They have a mild and savory taste, and will soak up whatever flavors you add. I kept mine simple, but there are so many possibilities for these chips!
2 Green Plantains (They look like bananas but are bigger-- and yes, you want them green)
Extra Virgin Olive Oil
Sea Salt (Table Salt will work as well!)
1. Preheat oven to 400.
2. Slice the plantains as thin as possible, preferably using a mandolin slicer. The green plantain is pretty firm, so it will slice very well.
3. In a bowl, toss the slices with the olive oil until each piece has a nice thin coating. On a parchment-lined baking sheet, line the slices closely but not overlapping. Sprinkle the top with sea salt and bake at 400° for around 15-20 minutes.
COOK'S NOTE: It will depend on your oven as to how long these cook -- keep an eye on them! They should get slightly golden, so remove them from the oven before they get brown. The brown ones are edible, but really crunchy!