- Prep Time:5m
- Cook Time:20m
- Total Time:25m
- Serves: 2
- Yield: 2 cups
- 1 green plantain, firm
- 1 tbsp. vegetable oil
- 1 tsp. red chilli powder (hot paprika)
- 1/4 tsp. turmeric powder
- Salt to taste
- Preheat oven to 400°F/200°C. Line a large baking tray with parchment paper/foil.
- Peel and slice the plantain using a mandolin slicer or manually - make sure the slices are thin and even.
- Toss in the oil and season with spices. Use your hands to massage the flavours into the plantain.
- Lay the seasoned plantain slices on the prepared baking tray in a single layer.
- Bake in preheated oven at 400°F/200°C. for 15-20 minutes, turning it over halfway during baking.
- Keep an eye on the plantains during the second half of bake time (after 10-12 minutes) - they burn easily. If you see any thin slices turn dark, remove them and continue baking the rest.
- If there are any 'soft' pieces after 20 minutes, turn off the oven, and leave the tray in to cool inside the oven. They will crisp up in the residual heat.
- Store cooled chips in an airtight container for 3-5 days. If it goes soft during storage, reheat in a 350°F/180°C oven for 5 minutes and it will crisp back up.