The first step is to peel the plantains. Since they are green and unripe, they are likely to be difficult to peel and you may need to use a knife to cut through the peel. I generally do it by slicing off both ends and then cutting into the peel to draw a line from one end of the plantain to the other.
Once you have the peel removed, thinly slice the plantain as evenly as possible so they will cook more evenly. Place the plantain into a bowl and toss with 1 T olive oil and the spices. Spread them out onto a baking sheet.
Place the plantain into a bowl and toss with 1 T olive oil and the spices. Spread them out onto a baking sheet
Bake in the hot oven for 15-20 minutes, watching them closely to make sure they don’t burn. Flip them over after cooking for 10 minutes. They are done when they are crispy. When they are finished cooking, let them cool until they can be safely handled and serve with hummus.
Heat a pan over medium high heat. When hot, add pumpkin seeds. They will toast quickly (2-3 minutes). Be sure to move them around in the pan so they don’t burn. When toasted, remove from pan and set aside to cool.
Place the ingredients black beans through the lime juice in a food processor and blend until smooth. Slowly add the ¼ cup of olive oil and continue to blend until smooth. Transfer to a dish and garnish with pumpkin seeds and cilantro leaves.
Makes about 1 ½ cups of dip and 2 cups of plantain chips. Servings: 6 ¼ cup dip plus 1/3 cup of chips.The plantains may also be cut using a mandolin. This kitchen tool ensures a thinner cut and a more consistent thickness.It is best to cook the plantains close to when you plan to eat them. They don't hold up well. If you do cook ahead or have leftovers and want to eat later, simply put them on a baking sheet and reheat to crisp them up a bit.