Decadent bites that should be welcomed to any table and occasion. They are delicious , guilt free entertainment treats that usually get guests asking for more. My love for plantains dates back to childhood and this right here, is a love bond that will never be severed. Make your favorite dip to go with it!
To get crispy baked plantains, you have to give up a little sweetness. If too ripe, you’re better off deep frying to get them crispy. If you would rather take the baking route like I did here, get them semi ripe or green. Do make sure to use a mandolin slicer to get some really thin slices. If you have been graced with amazing knife skills and want to take on the challenge of getting some nice thin slices, you go right on.Oven temperatures can be tricky as we all know, so feel free to take a peek when in doubt. This was baked at 350. Cool for a few minutes on the counter before serving for a more crunchy bite.
baked semi-sweet plantain chips
- 3 large semi ripe plantains
- 1 tablespoon Harissa infused olive oil
- 2 teaspoons Meko Dry Rub
- Preheat oven to 350. Peel and slice plantains as shown. In a large bowl, toss plantains with olive oil until well coated. Transfer on to a parchment paper lined cookie sheet.
- Bake until light golden brown. Remove , toss with Meko dry rub and let cool on counter. Enjoy with your favorite homemade dip.
Feel free to add a little salt together with the meko dry rub after baking. It really does not need it, but to those who seek sweet and salty, you can add salt at this point.