Ingredients
2 green plantains, rinsed, peeled, and sliced on the bias into ⅛”-thick ovals
2 tbsp. neutral oil (such as canola, sunflower, or peanut)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. granulated sugar
1/4 tsp. ground coriander
1/8 tsp. ground cayenne
1/4 tsp. smoked paprika
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. MSG
Preparation
Step 1Preheat oven to 350°. In a large bowl, toss plantains with oil and salt until evenly coated. Arrange plantain chips in a single layer on two large baking sheets.Step 2Bake until golden and crispy, about 20 minutes. If necessary, transfer golden chips to a plate and return thicker, blonder chips to oven to continue baking until crispy, 3 to 5 minutes more.Step 3Optionally, make seasoning blend: In a large bowl, stir together all spices until evenly combined. Add baked chips and toss to coat.
Don’t worry if you’re human and you don’t have a mandolin to make perfectly even slices, you can just use your sharpest kitchen knife: Keep an eye on the bake and pull chips off the tray as soon as they are a deep golden color. They’ll crisp up even more as they cool. When it comes to using green or yellow plantains here, green is the best candidate. With more starch and structure and less moisture, green plantains are easier to slice, easier to bake evenly, and more likely to get perfectly crispy-crunchy all the way through. Unlike yellow plantains, which have a lot more sugar and fruity-tart sweetness, green plantains become a lovely blank canvas for all your seasoning desires whether they be simply salty, slightly spicy, or cinnamon-sweet (like these sweet potato chips!). They are darn addictive on their own, but can pair nicely with some creamy dips like a bowl of guacamole or Greek feta dip. If you made these chips, drop us a comment down below and let us know how you liked them! For more crunch in your life, fried pasta chips with Parmesan won’t disappoint. MSG
