Cinnamon Sugar Plantain chips

In 2005 I spent four months in Honduras. Over the course of those months I fell in love with the culture of Central America, the language, the music, and the food. I had expected to returned to Central America by now but with two cats, a dog, and a baby, travel (at this time in my life) feels a bit out of reach. Therefore whenever I have a chance to relive a little bit of the Honduran experience, I relish it.

Today, inspired by the traditional fried plantain, I created three flavors of baked plantain chips.

Curried Plantain Chips

Curried Plantain Chips 

1 plantain, sliced thinly

1 tbsp olive oil

2 tsp curry powder

1/4 tsp salt

 

Spicy Chili and Lime Plantain Chips

1 plantain, sliced thinly

1 tbsp olive oil

1 1/2 tsp chili powder

1 tsp lime juice

1/4 tsp cayenne (or to taste)

1/4 tsp salt

 

Cinnamon Sugar Plantain Chips

1 plantain, sliced thinly

1 tbsp canola oil

2 tbsp sugar

1 tsp cinnamon

Spicy Chili and Lime Plantain Chips

Spicy Chili and Lime Plantain Chips

Preheat oven to 375 degrees F. Cover a baking sheet with a silicone mat or parchment paper.

In a small bowl toss the sliced plantain in oil until thoroughly coated. Add spices and mix to evenly spread. Bake for 25-35 minutes, until plantains start to brown and curl up on the sides.

Remove from oven and cool. Enjoy or store in an air tight contain for  up to 5 days.