Preheat your oven to 425°F (220°C) to help the chips crisp up nicely.
Peel the green plantains by cutting off both ends and making a slit along the length. Remove the peel.
Slice the plantains thinly, about 1/8 inch thick, for maximum crispiness.
In a mixing bowl, combine the sliced plantains with oil, curry powder, paprika, and salt. Toss to coat evenly.
Spread the seasoned plantain slices in a single layer on a baking sheet, ensuring they don’t overlap.
Bake in the preheated oven for 15-20 minutes, flipping halfway through to ensure even crispiness.
Once golden and crisp, remove from the oven and let cool on the baking sheet. Serve with your favorite dips.
