Plantain Chips

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The first time I experimented with plantain, I was half- following this recipe, half- taking my mother's advice of using a brown plantain, thicker slices & less crispiness. Needless to say, I didn't much enjoy it. The second time, my desire was chips so that's what I made, and with a yellowish-green one. I prepared them in batches, but could not keep my mitts off of them. The chips [of 1 plantain] were already half gone by the time I finished. As I did not have lime, I used lemon instead and they were nothing short of great.

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these were soooo good. They were better than the packaged ones in the store (who knows what they do to those things and they were beyond easy and fast. They don't have much flavor without the lime and you need to put the salt on them when you first take them out otherwise it won't stick. The only problem i had was it was hard to tell when they were done because how are you supposed to know when it's hollow because you can't tell with a metal spoon so i just tasted one from each batch and decided if they were done or not. But the flavor with the lime is outstanding!