Ingredients:
• 2 green plantains
• 1 Tbs. Nocellara EVOO
• 1 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. cumin
• 1/8 tsp. cayenne pepper
• 1/2 tsp. Sel Gris sea salt
• Fresh ground pepper to taste
Preparation: Preheat oven to 400. Peel plantains and slice very thinly on a mandoline. Combine plantain slices with EVOO and spices in a mixing bowl. Toss to combine thoroughly. Arrange on a baking sheet in a single layer. Bake from 15-17 minutes, turning slices over halfway through baking time. Let Cool. * Chips are best eaten immediately, but they will keep for about 1 day.
