Ingredients

The following ingredients have 3 Servings
  • 2 ripe yellow plantain (only slightly dark, more yellow is best)
  • 4 tbsp of olive oil
  • himalayan pink salt (to taste)

Instruction

  • Preheat the oven to 180c/356f/gas mark 4
  • 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, add the desired amount of pink salt to taste before storing in an airtight bag.