Baked plantains

Let me just say that I’ve eaten more plantains in the last 5 weeks than I have in the last 4 years. Why? Because it took me that many tries to get it right! The first few times, I burned them all (which was so sad since it smelled SO GOOD…up until it became a tray of charcoal), but I recently got the hang of it! Here’s what I did (and it’s so easy):

1. Wait until the plantains are black on the outside and you can feel the flesh yield a little when you gently squeeze the plantain. Cut the plantain into thin slices – about 1/8″ thick.
2. Toss with oil so that both sides are coated evenly.
3. Lay out on pan lined with foil in a single layer – this is the key to crispy chips! Sprinkle some sugar on top if you want – but it’s just as delicious without the extra sugar!
4. Toss into your oven (you don’t have to preheat) set at 300F and bake for 20-25 minutes – or you can do it the way I do it and wait until you can start to smell the plantains. The plantains should be golden brown.
5. Remove from oven and let cool completely. Some of the chips may seem a little soft, but they will harden once they cool.
6. CHOW TIME!