Easy baked plantain chips! All you need is green plantains, oil, and salt to make crispy, better than store-bought, homemade plantain chips. Perfect for dipping, snacking, or even meal prep. Paleo, vegan, gluten-free, and Whole30.
Last updated on April 21, 2021.
Homemade plantain chips!! I’m so so excited for these because they are legit like the real deal plantain chips you can buy from the store (I’m talking to you Trader Joe’s). It took me a few times (3 to be exact) to perfect the recipe, but I finally nailed it!
They come out crispy and golden brown and make the perfect vehicle for dipping or straight-up snacking. And they are baked and not fried! I know it does take a little more effort than just picking up a bag at the store, but if you have the time, they are definitely worth it.
And they are a lot cheaper! I can get a plantain for 50 cents. Plus add a little for avocado oil. A store-bought bag usually runs around $2-3 or more.
Plantain chips make are healthy as they are baked (not fried) and have complex carbs and some fat. They are crunchy and salty and can satisfy your cravings. When you make them at home, you also get to use high-quality oil like avocado or coconut.
They make an easy and healthy snack for adults or kids, a great vehicle for dipping, or something you can meal prep at the beginning of the week to have on hand for the whole week. These homemade baked plantain chips might just replace your favorite store-bought kind!
What are plantains
Plantains are part of the banana family and are common in Latin, Caribbean, and African cuisine. While they look similar, plantains are larger in size than bananas, are used differently, and have a different flavor profile.
Plantains are a lot more starchy than bananas (they have slightly more carbs), aren’t as sweet, and have tougher skin.
Green plantains are very starchy and not very sweet. Yellow and brown plantains are softer and sweeter. Like bananas, the more ripe and darker the skin, the sweeter they are.
You can find plantains in some grocery stores right next to the bananas. If you don’t have any luck at your local grocery store, check your local ethnic or international grocery store.
How to make plantain chips
Making homemade plantain chips is a lot easier than you think. There are a few key factors that you need to keep in mind. That being said, the recipe is super easy to follow and you only need 3 basic ingredients.
Ingredients for homemade plantain chips:
- green plantains (the greener the better)
- avocado oil
- sea salt
For kitchen supplies, you will need a few basic things:
- baking sheet
- parchment paper
- mandolin – not necessary, but very much helps with uniform slices
First, you need to peel and slice the plantains as thinly and uniformly as possible. Since plantains have thick skin, you will need to slice through the skin with a knife.
To peel, cut off both ends, and then using your knife, slit the peel lengthwise. Be careful not to cut through the plantain. Then just peel it off.
For slicing, this is where a mandolin comes in – it is definitely not necessary, but makes the process much easier.
You don’t need a fancy one, just one that does the job. I have a cheap plastic one that I’ve had for years and it works perfectly. I set it on the second to smallest setting to get a thin slice that will bake nicely.
After your plantains are sliced, toss them in avocado oil in a large bowl. Make sure they are evenly coated. Next, grease the parchment paper with avocado oil – this helps the plantains not stick to the pan.
Then, line up the sliced plantains on a baking sheet. Bake them in the oven at 375 degrees Fahrenheit for 15-20 minutes until golden brown and crispy. I found the optimal amount of time was 18 minutes.
Finally, just sprinkle with salt and enjoy!
Tips for crispy plantain chips
Here are few tips for ensuring crispy chips every time:
- green plantains – too ripe of plantain will not crisp up as well
- even slice – you want to make sure they are uniform in thickness for even cooking
- let them cool completely – this is especially true when going to store them
Take up the spices
This recipe just uses salt for a classic chip, but you can easily change it up. Here are some suggestions for spices to add:
- taco seasoning – for a little kick
- BBQ seasoning – a spin on classic BBQ chips
- onion powder and dried parsley – a healthier sour cream and onion version
- cinnamon and sugar – make them a delicious sweet treat!
If adding spices, add them with the avocado oil and mix well to combine.
What to eat with plantain chips
Perfect for dipping and snacking, here are a few ways to eat baked plantain chips:
- on their own as a snack
- with salsa and guacamole
- in trail mix
- used as the base in nachos
- as a side for pork, chicken, or beef
How to store homemade plantain chips
To store plantain chips, I just left them in a bowl on the counter to make sure they keep their crispness. They will keep on the counter for up to 5 days – if they last that long!
Try to keep them away from any fruit as that might cause them to soften. If placing them in a container with a lid, make sure they are completely cool so no moisture will get in the container. I find just leaving them out in open air is best though.
If they lose some of their crispiness, pop them back in the oven for a few minutes.
Are plantain chips paleo-friendly?
Yes, plantain chips are approved on a paleo diet! Making them at home ensures you are using quality cooking oils (like avocado). And there are no added sugars or preservatives.
Are plantain chips Whole30?
Making homemade baked plantain chips is allowed on Whole30. The only ingredients in this recipe are plantains, avocado oil, and salt.
All store-bought chips are off-limits. If you do find yourself filling your day with chips and dip and they are food with no brakes, you are missing the point of the program. Read more about Whole30’s view on chips.
More healthy snack recipes
- Honey Rosemary Roasted Cashews
- Paleo Cauliflower Hummus
- Mango Cucumber Salsa – a perfect pair for these plantain chips!
- Perfect Bar Recipe
- Paleo Homemade Gummies
- Watermelon Sorbet
Healthy Baked Plantain Chips (Paleo)
- 2 large green plantains, peeled (the greener the better) (about 10.5 ounces without the skin)
- 1 1/2 tablespoons avocado oil (plus more for greasing)
- 1/2-1 teaspoon salt
- Preheat the oven to 375 degrees Fahrenheit and line 2-3 baking sheets with parchment paper.
- Thinly slice plantains, about 1/8 inch thick. I suggest using a mandolin slicer if you have one. I set mine on the second to the smallest setting to make plantain chips. If not, try to slice as thin and uniform as possible. Add to a bowl and toss with avocado oil, evenly coating.
- Grease parchment paper with a little avocado oil to ensure the chips don't stick. Place plantain slices on parchment paper in a single layer, spacing them about 1/2 inch apart. Bake for 15-20 minutes until golden brown and crispy. I found 18 minutes was the sweet spot.
- Remove from oven and let cool completely on baking sheets. If you have excess oil on the sheets, try to wipe it off. Sprinkle with sea salt. Enjoy!
- green plantains - too ripe of plantain will not crisp up as well.
- even slice - you want to make sure they are uniform in thickness for even cooking
- let them cool completely - this is especially true when going to store them
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