Nigerian Baked Unripe Plantain Crisps with Suya Spice

How to Make It

1. 1

   Preheat the Oven and Prepare the Trays

   Preheat your oven to 180°C (350°F) with fan-assist if available. Line two large baking trays with non-stick baking paper. Lightly brush the paper with a very thin layer of groundnut oil to prevent sticking.

   Tip: Fan-assist circulates heat evenly, which is important for achieving uniform crispness across all the slices.
2. 2

   Peel and Slice the Plantains

   Score the skin of each plantain along its ridges lengthwise and peel. Using a mandoline slicer set to approximately 1.5–2mm, or a very sharp knife, slice the plantains into thin, even rounds or diagonal slices. Immediately toss the slices in a large bowl with the fresh lemon juice to prevent oxidative browning.

   Tip: Uniformity in slice thickness is critical — uneven slices will result in some burning before others crisp. A mandoline slicer is strongly recommended.
3. 3

   Season the Slices

   Add the groundnut oil to the bowl with the plantain slices and toss gently to coat each slice lightly and evenly. In a small bowl, combine the suya spice blend, uziza leaf powder, smoked paprika, garlic powder, and fine sea salt. Sprinkle the spice mixture over the oiled slices and toss again until every slice is evenly coated.

   Tip: Using hands to toss ensures even coating without breaking the thin slices. If managing hypertension strictly, reduce the suya blend by half and omit the added salt entirely.
4. 4

   Arrange and Bake

   Lay the seasoned slices in a single layer across both prepared baking trays, ensuring no slices overlap. Place both trays in the preheated oven. Bake for 14 minutes, then carefully flip each slice using tongs or a thin spatula. Return to the oven for a further 12–14 minutes, watching closely in the final 5 minutes as the crisps can colour quickly.

   Tip: Rotate the trays top-to-bottom halfway through baking if your oven has uneven heat distribution. The crisps are ready when they are golden and firm to the touch — they will continue to crisp up further as they cool.
5. 5

   Cool and Serve

   Remove the trays from the oven and allow the crisps to cool on the trays for at least 5–8 minutes before transferring. They will reach their full crispness only once fully cooled. Serve immediately or store in an airtight container at room temperature for up to 3 days.

   Tip: Do not stack the hot crisps while still warm as trapped steam will make them soft. Spread them in a single layer on a wire rack to cool for the crispest result.