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Baked Plantain Chips


My family bounced around a lot growing up, and we lived in Puerto Rico for a couple years. This is when I learned about plantains and all of the different ways you could cook them.  I was a picky eater as a kid so there were several ways that plantains were cooked that I didn't like, but I really liked plantain chips and mofongo.  Mofongo is mashed plantains with garlic, herb, and meat or vegetables. The other day I picked up some plantains at the store and decided to try and make baked plantain chips. I was a little nervous they wouldn't turn out well or be that crisp, but they definitely beat my expectations. They were supposed to go with the Tri Tip Asada I bought at Trader Joe's, but we scarfed them all down before the meat came out of the oven. I'll be making them again for a healthy snack or side dish. See below for the recipe and adjust seasonings to fit your taste.

2 plantains
2-3 tablespoons olive oil
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoons black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon onion powder

Preheat oven to 400 degrees.

Peel and thinly slice plantains. It's probably best to use a mandoline, but mine seemed to be playing hide and seek with me, so I sliced them with a knife and it worked just fine. Toss plantains with olive oil, garlic powder, salt, black pepper, and cayenne pepper in a bowl.

Line baking sheet with parchment paper and place plantains in a single layer on top. If they are stacked, they will stick together. Bake for 20 to 25 minutes until crisp, keeping an eye on them to make sure they don't burn.

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