If you love a wildly crunchy chip, plantains are the way to go. With a bit more fiber than your average spud chip, these plantain chips only require 3 ingredients and either a mandoline or a really sharp knife. The more even you cut 'em, the more evenly they'll bake: the thinner the cut, the faster the bake, and the crispier the chip.

Don’t worry if you’re human

and you don’t have a mandolin to make perfectly even slices, you can just use

your sharpest kitchen knife keep an eye on the bake and pull chips off the

tray as soon as they are a deep golden color. They’ll crisp up even more as

they cool.

When it comes to using

green or yellow plantains here, green is the best candidate. With more starch

and structure and less moisture, green plantains are easier to slice, easier to

bake evenly, and more likely to get perfectly crispy-crunchy all the way

through. Unlike yellow plantains, which have a lot more sugar and fruity-tart

sweetness, green plantains become a lovely blank canvas for all your seasoning

desires whether they be simply salty, slightly spicy, or cinnamon-sweet