Baked Ribbon Plantain Chips
avocado oil or melted coconut oil
Chili powder (or any spices to your liking)
Preheat oven to 350 degrees F.
Slice off both ends of the plantains and score the skin lengthwise, being careful not to cut through the flesh. Peel off the skin and discard.
Using a vegetable peeler (recommended) or a sharp knife, slice the plantains lengthwise as thin as possible so they form long, flat ribbons.
Line a baking sheet with parchment paper.
Gently brush both sides of the plantain ribbons with avocado oil. You can also use a spray bottle to spray the oil onto the ribbons because they are very thin and delicate.
Sprinkle with sea salt and chili powder (if using).
Lay the ribbons down on the parchment paper into various random folds and bends.
Bake in the preheated oven for 20-25 minutes until the ribbons crisp up and start to brown.
These chips tend lose their crunch and get a bit mushy if you store them for later. If they do, broil them for 1-2 minutes until they crisp up again, being careful not to burn them.