Roasted Plantain Chips with Chili-Lime Salt

Ingredients

• 2 large Green Plantains
• 1 tablespoon Olive Oil
• 1 teaspoon Chili Powder
• 1 teaspoon Lime Zest
• 0.5 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2Carefully peel the 2 large green plantains. Using a mandoline or a sharp knife, slice the peeled plantains into rounds approximately 0.1588 cm thick.
3. 3In a medium-sized bowl, add the sliced plantains and drizzle with 1 tablespoon of olive oil. Toss gently until all plantain slices are evenly coated.
4. 4In a separate small bowl, combine 1 teaspoon of chili powder, 1 teaspoon of lime zest, and 0.5 teaspoon of salt. Stir these ingredients together thoroughly to create the chili-lime salt.
5. 5Arrange the oiled plantain slices in a single layer on a large baking sheet, ensuring none of the slices overlap.
6. 6Bake the plantains in the preheated oven at 175°C for 15 to 20 minutes. After 8-10 minutes, carefully flip each plantain slice to ensure even cooking, then continue baking until they are golden brown and visibly crispy.
7. 7Immediately remove the baking sheet from the oven and evenly sprinkle the prepared chili-lime salt over the hot plantain chips. Allow the roasted plantain chips to cool completely on the baking sheet before serving, as they will become crispier as they cool.

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