Summer is underway, itâ€™s a different summer this year, quiet and reflective.
Iâ€™ve been putting off the mundane and my worries are melting away with the warm weather.
There are some days so sweet and languorous; I never want to endâ€¦
I havenâ€™t been cooking much, Iâ€™ve been all about the snacks and decadent summer drinks.
For a different kind of snack I make baked plantain chips, I find the plantains at my local grocery store, imported from exotic tropical places I long for.
I love plantains! I have childhood memories involving plantains the way some remember cookies and milk from when they were little.
These baked plantain chips can be made with green unripened plantains for a crispy, crunchy addictive snack akin to potato chips. When made with ripened plantains, itâ€™s soft and deliciously sweet.
I still canâ€™t decide which I like best, sweet or savoury; both are a treat, handy to bring along for spontaneous evening picnics on the beach.
Baked Plantain Chips
- 1 – 2 ripened (yellow) plantains, peeled and sliced thin (use green plantains for a less sweet version)
- 1 â€“ 2 tablespoons of olive oil, divided
- Salt to taste
- Preheat oven to 350 degree F.
- Grease a baking tray with half (or less) of the olive oil
- Toss the plantains in a large bowl with the remaining olive oil and salt
- Spread the plantain on the baking tray in a single layer
- Bake plantains for up to 30 minutes, turning once halfway through, until they look golden