Imagine a snack that's crispy, spicy, and bursting with Caribbean flavor - something that will make your taste buds dance and your guests beg for the recipe. These Baked Spicy Plantain Chips are not just another boring chip, but a culinary adventure that transforms humble plantains into a crunchy, fiery delicacy that's both healthier and more exciting than traditional potato chips. Whether you're looking for a game-day snack, a unique party appetizer, or just want to spice up your afternoon munchies, these homemade chips will become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 2 ripe plantains
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt to taste
Instructions
- Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking.
- Carefully wash the plantains under cool running water and pat them completely dry with paper towels.
- Using a sharp knife, cut off both ends of the plantains and make a lengthwise slit through the skin. Carefully peel the skin away from the fruit.
- Slice the plantains very thinly and uniformly, aiming for approximately 1/8 inch thickness. Use a mandoline slicer for consistent, thin slices if possible.
- In a large mixing bowl, combine olive oil, paprika, cayenne pepper, and salt. Whisk the ingredients together to create a spice mixture.
- Add the plantain slices to the bowl and gently toss them, ensuring each slice is evenly coated with the spice mixture.
- Arrange the plantain slices in a single layer on the prepared baking sheet, making sure they do not overlap.
- Bake in the preheated oven for 15-20 minutes, turning the chips halfway through cooking to ensure even browning and crispiness.
- Remove from the oven when the chips are golden brown and crisp. Let them cool on the baking sheet for 5 minutes to allow them to become extra crispy.
- Transfer the chips to a serving plate and let them cool completely. They will continue to crisp up as they cool.
Tips
- Choose the right plantains: For this recipe, select plantains that are ripe but still firm - with some black spots on the skin, which indicates sweetness without being too soft.
- Use a mandoline slicer if possible to ensure uniform, thin slices that will crisp up evenly.
- Don't overcrowd the baking sheet - give each chip space to ensure maximum crispiness.
- Watch the chips carefully in the last 5 minutes of baking to prevent burning, as they can go from perfectly crisp to burnt quickly.
- Let the chips cool completely on the baking sheet to achieve maximum crunchiness - they'll continue to crisp up as they cool.
- Store in an airtight container to maintain their crunch for 2-3 days, if they last that long!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 2g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
