Ingredients
Scale
- 2 large green plantains (ensure they are firm and green)
- 1.5 tablespoons avocado oil or melted coconut oil
- 1 teaspoon coarse sea salt
- 1 teaspoon fresh lime zest
- 1/4 teaspoon garlic powder (optional)
- Lime wedges for serving
Instructions
- Start by cutting the ends off the green plantains. Use a sharp knife to score the skin lengthwise along the ridges, being careful not to cut into the flesh. Peel back the thick skin and discard it. Use a mandoline slicer or a very sharp knife to cut the plantains into thin, uniform rounds about 1/8-inch thick. Uniformity is key here to ensure even cooking.
- Place the plantain slices into a large mixing bowl. Drizzle the avocado oil over the slices and toss them thoroughly with your hands or a spatula. Ensure every slice is lightly coated in oil. In a small separate bowl, mix the sea salt, lime zest, and garlic powder. Set the lime salt mixture aside for later to maintain the freshest flavor.
- Preheat your air fryer to 350°F (175°C). Place the plantain slices in the air fryer basket in a single layer. You will likely need to work in batches to avoid overcrowding, which can lead to soggy chips. Air fry for 12 to 15 minutes. Every 5 minutes, remove the basket and give it a good shake to redistribute the slices. Cook until they are golden brown and feel rigid to the touch.
- Immediately transfer the hot plantain chips from the air fryer to a large bowl. While they are still hot and the oil is slightly tacky, sprinkle the lime salt mixture over them. Toss well to coat. Let the chips cool for 2 to 3 minutes; they will continue to crisp up as they reach room temperature. Serve with fresh lime wedges on the side.
- Cook Time: 25 minutes