These Baked Plantain Chips are a healthy and delicious snack that has great crunch. Oven-baked, these crispy chips are made with only four simple ingredients.
Table Of Contents
Recipe Details
I just love eating these Baked Plantain Chips. They have the most delicious flavor and texture and they make a great snack. Pack these in your lunches or pop them for a midafternoon pick me up. This recipe is sure to become a favorite.
- TASTE: These Baked Plantain Chips are the perfect alternative to fried snacks, like potato chips or banana chips, but just as tasty. Baked with salt, pepper, and a little sunflower oil, they taste really similar to Trader Joes Baked plantain chips.
- TEXTURE: They have a satisfying crunch just like your favorite snacking chips. This makes them perfect for dipping into guacamole, garlic cream cheese dip, or even salsa!
- TIME: Peeling the plantains can be a little tedious, but once they’re in the oven, they only bake for about 18 minutes. But that also depends on the thickness of the slices.
- EASE: The only slightly difficult part of this recipe would be peeling the plantains. The skin is tough and does NOT peel like a banana.
What You’ll Need
Ingredient Notes
- Green plantains- Sliced carefully while wearing gloves
- Sunflower oil– To help the seasonings stick and give more crispness
- Seasoning- Salt and Black pepper
Add-ins and Substitutions
- Add some spice- Add some curry powder, cayenne pepper, or red pepper flakes to make these a little spicy.
- Add lime juice- These homemade plantain chips are delicious with some citrusy flavor.
- Substitute the oil- Use any neutral oil in place of the sunflower oil, such as avocado oil or even olive oil.
How to Make Baked Plantain Chips
- Peel the plantains. To peel the green plantains, put on a pair of rubber gloves and make a few slits lengthwise on the plantain. Then use those cuts to guide you as you peel.
- Cut the plantain. Now cut the plantains into thin slices, each about 1/8 inch, using a knife, vegetable peeler, or mandolin.
- Toss with oil and seasoning. Place the plantain slices into a large bowl with sunflower oil, salt, and pepper. Using clean hands, give everything a good mix until the plantains are well coated.
Pro Tip: The thinner their cut, the faster they will bake and the crispier they will be.
- Arrange them on a baking sheet. Then, arrange the slices of plantain on a rimmed baking sheet that has a silicone baking mat on it. Keep them in a single layer for even cooking.
- Bake. Finally, bake the plantain chips in the oven for 15-18 minutes at 375 degrees Fahrenheit, or until golden and crispy.
Recipe Tips
- Cut the plantain lengthwise for easy peeling- Save yourself time by making a lengthwise slit in the peel before you begin pulling it off. Under-ripened green plantains don’t peel nearly as easily as bananas, but this helps.
- Wear rubber gloves- I highly suggest that you wear gloves while handling the plantains because they can make your fingers black.
- Use a sharp utensil to cut the plantains- Plantains are stiff and starchy, so when you’re cutting them, use either a sharp knife, a vegetable peeler, or a mandolin. Their texture is similar to that of a raw potato, so you need something sharp to cut through them.
- Don’t overcrowd the baking sheet– To ensure even baking of the plantain chips, lay the slices on the baking sheet in a single layer with some gaps and no overlap. This will allow them all to get even the application of heat.
FAQs
The oil is key to making the plantain chips crispy. Also, make sure to slice the plantains thin so that they are not too thick to get crispy. Thick ones will end up being chewy and bendable.
You can soak the plantains before you cook them if you want to infuse them with flavor, such as soaking them in garlic water. But it is not necessary.
Serving Suggestions
These Plantain Chips are crispy, sweet, and delicious. These are the perfect thing to pair with other snacks, dips, and desserts.
- .Dips: Dip these plantain chips into some Crab Artichoke Dip, 7 Layer Taco Dip, Easy BLT Dip, or Hot Artichoke Dip
- Salads: Serve it on top of salads, like this Cabbage Cucumber Salad, Broccoli Cranberry Salad, Strawberry Feta Spinach Salad, or Couscous Arugula Salad.
- Sides: Pair them with some Crispy Air Fryer French Fries, Crispy Air Fryer Apple Chips, Air Fryer Kale Chips, or Air Fryer Sweet Potato Fries.
- Desserts: Enjoy them with sweets like this Chocolate Mousse Cake, Chewy Banana Oatmeal Cookies, Nutella Brownies, or Pistachio Chocolate Bars (Dubai Chocolate Bars).
Make This Recipe in Advance
Make ahead: You can cut and prepare the plantain chips and store them covered in the refrigerator for a day before you bake them.
Storing: The best way to store homemade baked plantain chips is in an airtight container or ziplock bag once they’ve cooled. Make sure they are fully cooked and dry, and they should last for 2-3 days.
Freeze: Freeze these chips in an airtight ziplock bag for up to 3 months.
More Delicious Snacks!
Full Recipe Instructions
Baked Plantain Chips
These Baked Plantain Chips are a simple snack that’s crunchy and perfect for any dip. They’re also gluten-free and keto-friendly.
Servings: 4
Calories: 171kcal
Instructions
-
The first thing you want to do is to peel 2 green plantains. This can be a little time consuming since under-ripened green plantains don’t peel as well as bananas. I find it easiest to make a few slits lengthwise to help guide the peeling of the plantain.
-
You may also want to put on a pair of rubber gloves because the plantains can make your fingers black.
-
Once your plantain is peeled, cut it into 1/8 inch thick slices. You can do this with a sharp knife or use a vegetable slicer or mandolin. Keep in mind, the thinner the slices, the faster they will bake.
-
Now place the sliced plantains into a Large bowl and pour 2 tablespoons of unrefined sunflower oil, 1/4-1/2 teaspoons salt, and 1/8 teaspoon black pepper. Use your clean hands to give it a good mix.
-
Then line a rimmed baking sheet with a silicone baking mat and evenly spread the seasoned plantains on top (in a single layer).
-
Preheat your oven to 375 degrees Fahrenheit and bake for 15-18 minutes. Or until golden and crispy.
Notes
- Cut the plantain lengthwise for easy peeling- Save yourself time by making a lengthwise slit in the peel before you begin pulling it off. Under-ripened green plantains don’t peel nearly as easily as bananas, but this helps.
- Wear rubber gloves- I highly suggest that you wear gloves while handling the plantains because they can make your fingers black.
- Use a sharp utensil to cut the plantains- Plantains are stiff and starchy, so when you’re cutting them, use either a sharp knife, a vegetable peeler, or a mandolin. Their texture is similar to that of a raw potato, so you need something sharp to cut through them.
- Don’t overcrowd the baking sheet– To ensure even baking of the plantain chips, lay the slices on the baking sheet in a single layer with some gaps and no overlap. This will allow them all to get even the application of heat.
Nutrition
Calories: 171kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
