Spicy Mango Avocado Salsa with Baked Plantain Chips

Preheat oven to 375°F (190°C).

Peel the plantains and slice them very thinly (about 1/8 inch thick) using a mandoline or a sharp knife.

In a bowl, toss the plantain slices with olive oil, garlic powder, salt, and pepper. Make sure they are evenly coated.

Arrange the plantain slices in a single layer on a baking sheet. Do not overcrowd.

Bake for 20-25 minutes, or until the plantain chips are golden brown and crispy. Flip halfway through to ensure even cooking. Watch carefully as they can burn quickly.

While the plantain chips are baking, prepare the mango avocado salsa. In a mixing bowl, combine the diced mango, avocado, red onion, red bell pepper, jalapeño, and cilantro.

Add the lime juice, salt, and pepper to the salsa. Gently stir to combine.

Taste and adjust seasonings as needed. You may want to add more lime juice or jalapeño depending on your preference.

Once the plantain chips are baked, let them cool slightly before serving. Serve the plantain chips with the mango avocado salsa.