Chili-Lime Plantain Chips

May 15, 2012
Originally published on May 15, 2012 12:44 pm

Because of their low moisture content, unripe plantains will crisp easily, so keep an eye on them. Once they begin to brown, they harden a lot, at which point you can toss them to your dog for a chew toy and start a new batch.

Makes 4 servings

2 medium unripe plantains (they should be hard and green), thinly sliced

2 tablespoons olive oil

1/2 teaspoon chili powder (or Mexican/taco seasoning)

1/4 teaspoon salt

The zest of 1 small lime

Preheat oven to 350 degrees. For easy cleanup, line a large rimmed baking sheet with parchment paper.

Place plantains in a large bowl and, using your hands, toss with oil and seasonings until coated.

Arrange in a single layer on the prepared baking sheet. Bake for 15 to 20 minutes or until golden and crisp. Remove from oven and eat.

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