The first thing you want to do is to peel 2 green plantains. This can be a little time consuming since under-ripened green plantains don’t peel as well as bananas. I find it easiest to make a few slits lengthwise to help guide the peeling of the plantain.
You may also want to put on a pair of rubber gloves because the plantains can make your fingers black.
Once your plantain is peeled, cut it into 1/8 inch thick slices. You can do this with a sharp knife or use a vegetable slicer or mandolin. Keep in mind, the thinner the slices, the faster they will bake.
Now place the sliced plantains into a Large bowl and pour 2 tablespoons of unrefined sunflower oil, 1/4-1/2 teaspoons salt, and 1/8 teaspoon black pepper. Use your clean hands to give it a good mix.
Then line a rimmed baking sheet with a silicone baking mat and evenly spread the seasoned plantains on top (in a single layer).
Preheat your oven to 375 degrees Fahrenheit and bake for 15-18 minutes. Or until golden and crispy.
Cut the plantain lengthwise for easy peeling- Save yourself time by making a lengthwise slit in the peel before you begin pulling it off. Under-ripened green plantains don't peel nearly as easily as bananas, but this helps.
Wear rubber gloves- I highly suggest that you wear gloves while handling the plantains because they can make your fingers black.
Use a sharp utensil to cut the plantains- Plantains are stiff and starchy, so when you're cutting them, use either a sharp knife, a vegetable peeler, or a mandolin. Their texture is similar to that of a raw potato, so you need something sharp to cut through them.
Don't overcrowd the baking sheet- To ensure even baking of the plantain chips, lay the slices on the baking sheet in a single layer with some gaps and no overlap. This will allow them all to get even the application of heat.