Ingredients for 4 servings

¼ tsp chipotle powder
½ tsp sea salt (omit for low-sodium diets)
½ tsp smoked paprika pimenton
1 tbsp curry powder mild or medium (5 g)
1 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
3 plantains large

Directions

Preheat oven to 450F/230C/gas mark 7. Cover a large rimmed baking sheet with parchment paper.

Whisk all the ingredients—except the plantains—together in a large bowl.

Peel the plantains.

Remove any soft spots.

Slice diagonally, about the thickness of your first finger.

Toss the plantain slices in the spice mixture until completely coated.

Place on the baking sheet and bake for 10 minutes.

Flip the plantains and bake another 10 minutes until crispy and brown.

Serve immediately.