Spicy Baked Plantain Chips
If you’re from Sydney, you may or may not know about the Fiji Market in Newtown. It’s got bags of spices for $3 for all sorts of non-European cooking, and every type of flour, rice, and bean you can imagine. I found my flour for arepa’s, black beans, rice flour (for a recent failed attempt at Vietnamese cooking), and behold, plantains.
My experience is that Australians generally have no friggin clue what they are. They look like a banana, taste more potato-ish, and make excellent chips (among other things). Slice off the green outside, and then cut in 1/4 inch slices. Toss with olive oil, salt, 1 tsp chili powder, 1 tsp paprika and 1/2 tsp cumin. Bake for about 10 minutes on each side, and serve warm.