Part 7/9:
For a crunchy, savory snack, Kayla prepares chili lime plantain chips. Using green (unripe) plantains sliced with a mandolin for even thickness, she coats them with lime juice, avocado or coconut oil, chili powder, and salt. Baking at 350°F for 25-35 minutes, flipping halfway, produces crispy chips that can also be air-fried.
These chips are best enjoyed within two to three days for optimal texture and flavor. She recommends storing them in reusable Ziploc bags, making them an excellent homemade alternative to store-bought chips laden with preservatives.