I stand firmly by my recipe for fried plantain chips. They are delicious and go well with so many different meals. Not to mention their snack potential.
But there are times when you need lots of plantain chips (like the recent pot luck dinner at church) and you can’t stand over the stove for an hour flipping chips.
That’s where this baked plantain chip recipe comes in.
If you have a food processor, I recommend using the slicing blade to make quick and even work of the slicing process. If you don’t, you can also use that slicing part of a box grater or mandolin or do it by hand. All will work just fine. The food processor is just easier.
I find that one average sized plantain, once slice up thinly, takes up the standard sheet pan. So plan on one sheet pan per plantain or be prepared for multiple batches.
Because these don’t absorb as much oil as their fried cousins, they will keep better as leftovers. That’s another plus for this version.
Try both and let me know which you like better!