⏳ Yield & Time

Yield: 4 servings servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

🍽 Ingredients

• 2 medium Ripe plantains
• 1/2 cup Parmesan cheese
• A pinch Salt

📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This is crucial for easy cleanup and to prevent sticking.
2. Peel the plantains. Use a vegetable peeler or a sharp knife to carefully remove the skin. This is easier if the plantains are slightly warm; microwave them for 30 seconds or so to soften the skin.
3. Slice the plantains. Cut the peeled plantains into thin, even slices. Aim for about 1/8 inch thickness for perfectly crispy chips. Thicker slices will take longer to cook and might not get as crispy.
4. Arrange the slices. Lay the plantain slices in a single layer on the prepared baking sheet. Try not to overcrowd them; it's better to bake in batches for even crisping.
5. Grate the parmesan. Grate about 1/2 cup of parmesan cheese. Freshly grated tastes way better, trust me!
6. Sprinkle the parmesan. Evenly sprinkle the grated parmesan cheese over the plantain slices. Make sure the chips are nicely coated; we want them cheesy!
7. Bake the chips. Bake for 15-20 minutes, flipping halfway through, until the chips are golden brown and crispy. Keep an eye on them; ovens vary, and you don't want to burn them!
8. Cool and serve. Once the chips are cooked, remove them from the oven and let them cool completely on the baking sheet. This allows them to crisp up fully. Resist the urge to eat them right away – although, I won't judge if you do! :)
9. Season (optional). After cooling, you can add a pinch of sea salt, or any other seasoning you fancy. A dash of cayenne pepper adds a nice kick!

📝 Notes

• For extra crispy chips, you can lightly brush the plantain slices with olive oil before baking.
• Don't overcrowd the baking sheet, bake in batches if needed for even cooking