Learn how to make these delicious homemade baked plantain chips – paleo, vegan, gluten free
2 ripe plantain (only slightly dark, more yellow is best)
4 tbsp of olive oil
himalayan pink salt (to taste)
Preheat the oven to 180c
Line a tray with parchment paper
Cut the ends off each plantain and score as far as the skin length ways.
Use your hands to pull away the peel and discard.
Use a knife to slice the plantains as thinly as possibly or use a mandolin slicer to do this for you.
Place the plantain discs in a large bowl then drizzle the olive oil onto them.
Use your hands to evenly distribute the oil over both sides of each chip.
Place each chip on the lined tray leaving a small gap between each one. If using one tray you might have to work in batches to bake.
Bake in the oven for roughly 25 minutes. Check the chips periodically as they can darken quicker than other chips.
Turn them over half way through the cooking time. If any have darkened both sides too quickly, remove them and bake the rest.
The chips should be golden/slightly dark in colour once cooked.
Allow to cool completely before storing in an airtight bag.