Gluten Free Baked Plantain Chips

Crunchy, salty, and deeply satisfying, these baked plantain chips deliver everything you want from a snack without a single grain of wheat or gluten-containing ingredient in sight. Green plantains are naturally starchy and sturdy, which means they crisp up beautifully in the oven without needing any flour-based coatings or binders. A thin, even slice is the real secret here — a mandoline makes quick work of it — and a two-stage bake with a mid-way flip ensures every chip gets golden edges and that irresistible dry crunch. The optional garlic powder and smoked paprika take things from simple to seriously snackable, but even just olive oil and sea salt produces a chip worth eating by the handful. This recipe makes enough for four people, though fair warning: they tend to disappear faster than expected. Let them cool on a wire rack for a few minutes after baking and you'll be rewarded with a texture that rivals anything from a bag — no cross-contamination worries, no mystery ingredients, just real food done right.

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