Sweet Baked Plantain Chips

Method12 steps

1. 1

   Step 1: Preheat the oven to 180°C / 356°F / gas mark 4. This recipe follows the oven-baked route.

2. 2

   Step 2: Line a baking tray with parchment. Use enough tray space to leave gaps between the chips, or bake them in batches.

3. 3

   Step 3: Trim the ends from the 2 firm ripe yellow plantains and score each skin lengthways without cutting deeply into the flesh.

   Uses 2 firm ripe yellow plantains, with only a few dark spots

4. 4

   Step 4: Pull away the scored skins from the plantains in step 3 and discard them.

   Uses Trimmed scored plantains

5. 5

   Step 5: Slice the peeled plantains from step 4 into very thin, even discs with a knife or a mandoline, using its hand guard.

   Uses Flesh from the two plantains, with skins discarded

6. 6

   Step 6: Put all the sliced plantain discs from step 5 in a large bowl and drizzle over the 4 tbsp olive oil.

   Uses Thinly sliced plantain discs · 4 tbsp olive oil

7. 7

   Step 7: Use clean hands to distribute the oil from step 6 evenly over both sides of every plantain disc.

   Uses Plantain discs and measured olive oil

8. 8

   Step 8: Arrange a batch of the oil-coated discs from step 7 on the lined tray with a small gap between each. Keep any discs that do not fit for another batch.

   Uses Enough discs to form one uncrowded layer; any remainder stays in the bowl

9. 9

   Step 9: Bake the chip tray from step 8 at 180°C / 356°F for the first half of an approximately 25-minute batch, about 12½ minutes. Check periodically before the halfway reminder because thin chips can brown sooner; remove any chips already browned on both sides.

   Turn the plantain chips · 13 minUses Uncrowded chip tray for baking

10. 10

    Step 10: Turn the remaining chips from step 9 over and continue baking for about another 12½ minutes. Check periodically and lift out individual chips as soon as both sides are golden or lightly browned, so ready chips do not burn.

    Check browned chips · 13 minUses Part-baked chip tray and any chips already removed

11. 11

    Step 11: Collect the browned chips from step 10. If coated discs remain from step 7, repeat steps 8–10 with another uncrowded trayful until they are all baked. The baking guide is per batch; thinner chips may finish sooner and thicker ones may need longer.

    Uses Chips lifted from the baking tray and any earlier removed chips · Remaining discs for further baking batches

12. 12

    Step 12: Let the collected baked chips from step 11 cool completely; they become crisper as they cool. Add Himalayan pink salt to taste and serve. Store fully cooled chips in an airtight bag or container in a dry place for 2–3 days.

    Uses All baked chips after repeating any needed batches · Himalayan pink salt, to taste