I have a confession to make. Given my dislike of bananas (except in blended drinks and in baked goods) and an unpleasant run-in I had with a plantain dessert quite a few years back (after which I determined plantains were bananas’ uglier, starchier cousins), I’ve often glared disdainfully when passing by plantains.
Fast forward a few years to a couple savory – and much tastier – plantain preparations, and suddenly I find myself pulling a Heidi Klum: declaring plantains in and potatoes out; then double cheek-kissing my dear old potato pal as I bid him auf wiedersehen.
In a baked chip form, plantains become a fun snack food. For the easiest, most consistent preparation (and even crispiness), use a mandolin or, for the less gadgety among us (me included!), a regular vegetable peeler to thinly slice the plantains. (Trust me; I tried to very thinly slice some of the plantain by hand, and the results weren’t quite as uniform; plus they took longer to crisp up on the oven.)