Baked Plantain Chips

• 8 plantains with green skins, not yellow with black spots
• 8 tablespoons + 4 teaspoon olive oil
• 2 teaspoon salt
• 4 teaspoon fresh ground pepper
• 2 teaspoon spice of your choice, like cumin, cinnamon, coriander, etc.

1. 1. Peel plantains by cutting across the stem end then peeling down with a knife.
2. 2. Using a mandoline, if you have one, slice thinly (1/8", if possible) either into disks or long slices.
3. 3. In a large bowl, drizzle 4 tablespoons olive oil and sprinkle seasonings over top of the sliced plantains. Toss gently to coat.
4. 4. Use a Silpat or use the remaining olive oil to evenly coat a regular baking sheet.
5. 5. Spread plantain slices in a single layer on the prepared cookie sheet.
6. 6. Bake for 10 to 15 minutes, turning slices after about 6 minutes. When uniformly golden, transfer the chips to a cooling rack. Note: watch the chips closely after you turn them as they can burn quickly.
7. 7. Chips are best eaten immediately. If you need to make them a day or two ahead, underbake them slightly then re-crisp in a 375F oven for 3 - 4 minutes on a baking sheet.

plantains, salt, fresh ground pepper, your choice

Taken from www.epicurious.com/recipes/member/views/baked-plantain-chips-52542131 (may not work)