Peel the plantain with a sharp knife. Then slice the plantains as thinly as possible with a mandolin or knife.
In a bowl, combine plantain slices, olive oil, and seasonings if desired (see combinations in the Notes section). Stir gently to coat the plantain chips.
Place parchment paper on a cookie sheet. Place a single layer of plantains on the parchment paper. Place cookie sheet in the oven for 16 to 20 minutes. Turn plantains after 8 minutes.
Plantain chips are done when they start to brown around the edges. Remove from oven and serve.
Chips are best served warm. You can also cool the plantain chips on a baking rack lined with paper towels to soak up any extra oil, and serve them at room temperature, too. Plantain chips keep for about one day.
Notes:
Seasoning Combinations
Sweet & Spicy:
1/2 teaspoon chipotle chilli powder
1/4 teaspoon smoked paprika
1/2 teaspoon sugar or no-calorie sugar substitute (granular not liquid)
Salt & Pepper
3/4 teaspoon salt
freshly ground pepper to taste
Garlic & Onion:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
freshly ground pepper to taste
Cinnamon Sugar
1 teaspoon ground cinnamon
1 teaspoon sugar or no-calorie sugar substitute (granular not liquid)
