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Preheat oven to 425 degrees. Coat baking sheet with 1 Tbsp oil, set aside.
Peel plantains (see video above for demo) and slice them into 3/4" thick slices. Put them in a large bowl and toss with remaining oil, vinegar, sea salt, and chili powder.
Spread them out in an even layer on the baking sheet and bake for 10 minutes, flipping them over when bottoms begin to brown. Bake on the other side for an additional 10-15 minutes until they are golden and crispy.
To make lime ketchup, simply whisk, ketchup, mustard, and fresh lime juice in a small bowl. Serve with warm plantain crisps and enjoy!.
This recipe has the following nutrient totals:
Protein 4.65 g
Carbohydrates 96.9 g
Iron 0.12 mg
Fiber 7.98 g
Calcium 4.85 mg
(plus many more nutrients)
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