Gather your tools: a sharp knife, cutting board, parchment paper, and a baking sheet. Preheat your oven to 180°C (350°F) and line the baking sheet with parchment for easy cleanup.
Peel the plantains by slicing off the ends and carefully removing the skin with your fingers or a knife. Aim for smooth, intact flesh without tearing the skin.
Place the peeled plantains flat on the cutting board and slice them into thin, even rounds about 1/8 inch thick. Aim for uniform slices for even baking and crispiness.
In a small bowl, toss the sliced plantains with a teaspoon of olive oil and a pinch of sea salt. For extra flavor, sprinkle in smoked paprika or your favorite spices if desired.
Arrange the seasoned plantain slices in a single layer on the prepared baking sheet, making sure they don’t overlap to allow for maximum crispness.
Bake in the preheated oven for 12 to 15 minutes, checking around the 10-minute mark. The edges should turn golden brown and smell sweet as they caramelize.
Halfway through baking, use tongs or a spatula to flip each slice over. This helps them bake evenly and develop a uniform crispy texture.
Continue baking until the chips are golden, crispy, and fragrant. Remove them from the oven and let them rest for 2-3 minutes on the baking sheet to firm up.
Transfer the chips to a wire rack if desired for extra crispness, and serve warm or at room temperature. Enjoy the crunchy, caramelized goodness of your homemade baked plantain chips!
