Craving a culinary vacation? In twenty minutes you can be eating homemade plantain chips to transport your tastebuds to the Caribbean!
I was feeling a little blue that my 2020 Caribbean trip was cancelled, so I decided to have a little vacation at home with plantain chips and guacamole by the pool, inspired by my trip to Montpelier Plantation & Beach on the island of Nevis. (Read my review of Montpelier’s poolside restaurant Indigo, which inspired this dish, here.)
I used a mandolin (okay, fine, my dad used the mandolin for me) to create these incredibly thin chips but if you don’t have one, you can slice the plantains as thinly as you can. The thinner the plantain slice, the crispier the chip! Thinner slices will golden up a lot faster but personally we loved those too.
How have I never made plantain chips before? Now that I’ve made them, I’ll be making them again and again. They’re so easy and incredibly delicious. I hope you love these delightful snacks as much as I do.
Hawaiian Sea Salt
- Preheat oven to 375 degrees.
- Use a paring knife to carefully cut the peel off of the plantains. Use a mandolin to thinly slice plantain lengthwise over a baking sheet. (If you don’t have a mandolin, slice them as thinly as you can with a knife.) Drizzle a bit of olive oil on top and gently toss the plantains. Arrange on the baking sheet so they aren’t touching and sprinkle with sea salt.
- Bake for 10-15 minutes. Remove from baking sheet, cool for five minutes on a rack, then enjoy with guacamole!
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