With a small knife, such as a paring knife, make 3-4 cuts down the length of the plantain, just deep enough to go through the peel. Remove the peel.

Slice the plantains as thinly as possible - if they are cut too thick they will not get crispy. Use a mandolin if available. Place slices into a bowl and toss with olive oil, seasoning of choice, and salt.

Place plantain slices in a bowl and toss gently toss with olive oil, seasoning of choice, and salt.

Line a baking sheet with parchement paper. Place plantain chips in an even layer on the tray, using a second tray if necessary.

Bake for 18-25 minutes, or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.