fine dining experience

Plantain Chips

Slicing into thin rounds on a mandoline and baking directly on a baking sheet is the key to making these golden, delicately crisp, baked plantain chips.

Ingredients

  • 2 medium (about 9 inches) green plantains (about 9 1/2 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt

Directions

  1. Preheat the oven:

    Arrange the racks in the top and bottom thirds of the oven. Preheat the oven to 375°F.

  2. Prepare the plantains: 

    Rinse the plantains and pat them dry. Trim the ends off each with a sharp knife. Use the knife to score the skin of the plantain lengthwise, taking care to not cut into the flesh. Shimmy your thumb between the skin where it is scored and the flesh of the plantain to separate the two and peel the plantains.

  3. Cut the plantains:

    Using a mandoline, carefully slice the plantains into 1/16-inch thick rounds. Alternatively, use a sharp knife to cut the plantain by hand into 1/16-inch thick rounds. If cutting by hand, take care to cut them as close to 1/16-inch thick and as evenly as possible. Thicker rounds will result in a more toothsome crunch rather than a delicate crisp.

  4. Toss the plantains:

    In a large bowl, combine the olive oil and 1 teaspoon kosher salt. Add the sliced plantain rounds to the oil and salt mixture and toss by hand to coat each round. Take care to separate and coat any plantain slices that may have stuck together.

  5. Spread the plantains on rimmed baking sheets: 

    Arrange the coated plantain rounds in a single layer across two (unlined) rimmed baking sheets. It’s okay if the edges of the rounds are touching as they will shrink in the oven, but do not let them overlap. 

  6. Bake the plantain chips:

    Arrange the chips in the top and bottom thirds of the oven. Bake at 375°F for 7 minutes. Rotate the pans from front to back and top to bottom. Bake for another 8 to 9 minutes until the plantain chips are golden to golden brown, dry and firm to the touch, and easily release from the pan. If any of the chips feel soft or are sticking to the pan, pop just those chips back into the oven until no longer soft and sticking, about 1 minute more.

  7. Finish the plantain chips and serve:

    Sprinkle the plantain chips with more salt, if desired, while still warm from the oven. Serve warm or at room temperature. 

    Leftover plantain chips can be stored in an airtight container at room temperature for up to 3 days.