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.
Try these plantain chips with some easy guacamole and paleo chicken zucchini fritters to make paleo-friendly meal.
Table Of Contents
Baked Plantain Chips Details
- Flavor– 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
- Green plantains- Sliced carefully while wearing gloves
- Sunflower oil– To help the seasonings stick and give more crispness
- Seasoning- Salt and Black pepper
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. TIP: The thinner their cut, the faster they will bake.
- Mix 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.
- 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.
Tips for Easy Plantain Chips
Here are a few tips to make this process easier:
- 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.
How to Store Them
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.
What to Serve Them With
These Baked Plantain Chips are perfect for dipping! I suggest some creamy authentic Guacamole, hummus, or homemade Pico de Gallo. If you like ceviche, use these plantain chips in place of crackers. You can also dip them in all the favorites you normally reserve for potato chips, like Easy BLT Dip, Garlic Cream Cheese Dip, and Jalapeno Artichoke Dip. These Baked Plantain Chips have a mild flavor that goes with almost anything.
More Tasty Snacks to Try!
- Garlic Parmesan Air Fryer Potato Wedges
- Crispy Air Fryer French Fries
- Healthy Air fryer Zucchini Fries
- Crunchy Air Fryer Tater Tots
- Breaded Air Fryer Chicken Tenders (VIDEO)
- Ultimate Energy Balls
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.
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Servings: 4
Calories: 171kcal
Ingredients
- 2 green plantain sliced
- 2 tablespoon sunflower oil
- 1/4-1/2 tsp salt
- 1/8 tsp ground black pepper
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
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.
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
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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!
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