plantain chips

Serves: 4

Ingredients:
4 ripe tomatoes, skinned and deseeded
1 small red onion, finely chopped
2 rings pineapple from a tin in juice, finely chopped
1 red chilli, deseeded and finely chopped
2 tablespoons  fresh chopped coriander
freshly squeezed lime juice
½ teaspoon jerk seasoning
2 medium green plantains
2 teaspoons sunflower oil
½ teaspoon garlic salt
½ teaspoon garlic granules
½ teaspoon black pepper
pinch cayenne (optional)

Method:
preheat the oven to 190°c. line a large baking tray with non-stick baking paper.
mash half of the tomatoes with a fork and spoon into a bowl. roughly chop the remaining tomatoes and add to the bowl with the red onion, pineapple, chilli, coriander, lime juice to taste and jerk seasoning. stir well until combined. chill for 20 minutes to allow the flavours to mature.
peel the plantains and slice1/2cm thick. toss in the oil, garlic granules and black pepper and spread in a single layer onto the prepared baking tray.
bake for 15–18 minutes until completely baked and cooked. allow to cool and sprinkle with the cayenne pepper, if liked.