Spicy Mango Salsa with Baked Plantain Chips

Preheat oven to 375°F (190°C).

Peel the green plantains. The easiest way is to cut off both ends, score the skin lengthwise in several places, and then pry the skin off with a knife.

Slice the plantains very thinly, about 1/8 inch thick. A mandoline slicer works best for uniform thickness.

In a bowl, toss the plantain slices with avocado oil and sea salt.

Spread the plantain slices in a single layer on a baking sheet.

Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Watch closely to prevent burning.

While the plantain chips are baking, prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, salt, and pepper.

Gently toss to combine. Adjust seasoning to taste.

Remove plantain chips from the oven and let cool slightly.

Serve the baked plantain chips with the spicy mango salsa.