¼ Cup Cilantro- Chopped (Measure Cilantro prior to chopping)
1 Small Jalapeno- Minced (More or less depending on your taste)
¼ Small Bell Pepper- Small Diced
2 Limes- Juiced
2 Tablespoons Orange Juice
Salt and Pepper to Taste
2 Ripe Plantains- Sliced Thin
Olive Oil or Vegetable Oil
Instructions
Combined all the ingredients, but the Plantains and Oil, in a medium size bowl. Taste and adjust seasoning as needed. Place in the refrigerator for at least one hour prior to serving.
Preheat the oven to 350 degrees.
Lightly coat a lined cookie sheet with oil {I use a Misto Sprayer but you can just a paper towel to fully coat the pan.
Place the plantains in a single layer on the pan, and spray or drizzle with additional oil.
Season with Salt and Pepper and bake for 25-35 minutes or until crispy and golden brown.
Plantain chips can be stored in an airtight container for a few days.
Recipe by Life Food and Beer at http://lifefoodandbeer.com/shrimp-ceviche-with-baked-plantain-chips/