Ingredients
Scale
- 2 large green plantains (ensure they are firm and green, not yellow)
- 2 teaspoons avocado oil or olive oil (or high-heat cooking spray)
- 1 teaspoon flaky sea salt
- 1 teaspoon fresh lime zest
- Optional: 1/4 teaspoon garlic powder
Instructions
- Start by peeling the plantains. Since green plantains have a very thick skin, cut off the ends first, then score the skin lengthwise with a knife. Use your fingers to peel the skin away from the flesh. Once peeled, slice the plantains into very thin rounds. For the best results, use a mandoline slicer set to about 1/16th of an inch. If you are using a knife, try to keep the thickness as consistent as possible so they cook evenly. In a small bowl, mix the sea salt and lime zest together, rubbing the zest into the salt with your fingers to release the oils.
- Preheat your air fryer to 350°F (175°C). Toss the sliced plantains in a bowl with the oil until each piece is lightly coated. Place the slices in the air fryer basket in a single layer. You will likely need to work in batches to avoid overcrowding, as overlapping slices will result in soggy chips. Cook for 10 to 12 minutes, shaking the basket or flipping the slices halfway through. Keep a close eye on them during the last 2 minutes; they can go from golden to burnt very quickly.
- Remove the plantain slices from the air fryer as soon as they are golden and rigid. Immediately transfer them to a bowl and toss with the prepared lime salt while they are still hot so the seasoning sticks. Let them cool for 2 to 3 minutes; they will continue to crisp up as they sit. Serve them in a decorative bowl alongside a fresh bowl of guacamole or spicy mango salsa.
- Cook Time: 22 minutes