These homemade baked plantain chips are a deliciously crisp and healthy snack that’s perfect for everyday munching.
Naturally gluten-free and low in saturated fat, they’re lightly coated with heart-healthy avocado oil and sprinkled with sea salt for flavor.
Packed with fiber and plant-based nutrients, they’re quick, easy, and ideal for meal prep, snack time, or a satisfying crunchy side.
30-Minute Cherry Tomato Couscous Salad
Equipment
- 1 Mandoline slicer or sharp knife
- 1 small knife
- 1 medium mixing bowl
- 1 Baking tray
- (1) Sheet of Parchment Paper
- 1 spatula or tongs
Ingredients
- 1 green plantain peeled
- ½ tablespoon avocado oil
- Sea salt to taste
Instructions
- Preheat Your Oven: Before doing anything with the plantains, preheating your oven is crucial. Set your oven to 350°F (175°C). This ensures that by the time your plantain slices are ready, the oven is at the perfect temperature for baking. Preheating helps the chips bake evenly, preventing soggy spots or uneven browning. While the oven warms up, you can prep your plantains.
- Prepare the Plantain: Take 1 green plantain and place it on a cutting board. Using a small, sharp knife, make 3 to 4 shallow lengthwise cuts along the skin. These cuts should only go through the peel, not deep into the flesh, just enough to loosen it. Once the cuts are made, carefully peel off the tough outer skin. Green plantains have a firm texture, so take your time to avoid breaking the fruit. Removing the peel reveals the creamy, firm plantain that will soon transform into crispy chips.
- Slice the Plantain: For perfectly crisp chips, thin, uniform slices are key. Use a mandoline on its thinnest setting to slice the plantain. If you don’t have a mandoline, a very sharp knife will also work, but consistency is harder to achieve. Slice lengthwise or diagonally, depending on your preference, but make sure all pieces are roughly the same thickness—this ensures even baking. Always be careful mandolines are extremely sharp. Use a finger guard if you have one, or keep your fingers safely away from the blade.
- Coat the Slices: Place all the sliced plantains into a medium-sized bowl. Add 1/2 tablespoon of avocado oil, then gently toss the slices until each one is lightly coated. The oil helps the plantain slices brown beautifully in the oven and adds a subtle richness without overpowering the natural flavor. Be gentle during tossing to avoid breaking the delicate slices. A light, even coating is all you need.
- Arrange on Baking Tray: Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup. Carefully place the plantain slices on the tray in a single layer, leaving a small space between each slice. Crowding the slices will cause them to steam instead of crisp. Take a moment to arrange them evenly—this will give you perfectly golden edges on each chip.
- Season with Salt: Sprinkle sea salt to taste evenly over the slices. Salt enhances the natural flavor of the plantain and complements the subtle richness of the avocado oil. Don’t overdo it; a light sprinkle is sufficient, as you can always add more after baking if needed.
- Bake the Chips: Place the tray in the preheated oven and bake for 15–20 minutes. Keep a close eye on them during the last few minutes, as plantain slices can go from golden to burnt quickly. You’re looking for a light golden color along the edges and a slightly firm texture. Baking times may vary depending on the thickness of your slices and your oven, so check periodically.
- Serve and Enjoy: Transfer your golden, crunchy plantain chips to a serving bowl. Enjoy them freshly baked for the best texture. They’re perfect as a healthy snack on their own, or paired with dips like guacamole, salsa, or yogurt-based sauces. Store any leftovers in an airtight container once fully cooled to maintain crispiness.
Notes
- Always use green, firm plantains for the best crispiness; ripe plantains will turn soft and chewy.
- Thin, even slices are key—use a mandoline for uniformity to ensure all chips bake evenly.
- Lightly tossing slices in avocado oil helps achieve golden edges without adding excess fat.
- Keep slices in a single layer on the baking tray to prevent steaming and sogginess.
- Check the oven frequently toward the end of baking, as chips can go from golden to burnt quickly.
- Adjust salt to taste; you can also experiment with spices like paprika, chili powder, or garlic powder.
Chef’s Secrets For Perfect Crispiness
Achieving perfectly crispy baked plantain chips is all about preparation and precision.
First, always start with firm, green plantains—they contain less sugar and have a starchier texture, which is essential for crisping.
Slicing evenly is crucial; use a mandoline if possible, or take your time with a sharp knife.
A light coat of avocado oil not only adds a hint of richness but also encourages even browning. Finally, don’t overcrowd the baking tray.
Giving each slice room ensures air can circulate and bake the chips evenly.
Remember, a close watch during the last few minutes of baking makes all the difference between lightly golden chips and burnt edges.
Serving Suggestions For Snack Time
Baked plantain chips are versatile and pair well with a variety of dips and meals.
Serve them with guacamole, salsa, or a yogurt-based dip for a satisfying snack.
They also complement grilled meats, roasted vegetables, or salads, adding a crunchy texture contrast.
For a touch of adventure, sprinkle with smoked paprika, cumin, or chili flakes before baking.
You can even enjoy them as a light side with soups or stews, offering a flavorful, healthy alternative to traditional potato chips.
Storage Tips To Maintain Freshness
To keep your plantain chips crisp, allow them to cool completely before storing.
Store in an airtight container at room temperature for up to 3 days.
If you live in a humid environment, consider adding a small piece of paper towel to absorb moisture.
Avoid refrigerating, as this can make the chips soft.
For longer-term storage, chips can be frozen in a zip-lock bag; just reheat in a warm oven for a few minutes before serving to restore their crunch.
Frequently Asked Questions
1. Can I use ripe plantains instead?
Ripe plantains are sweeter and softer, which makes them less suitable for crispy chips.
can bake them, but expect a chewier, less crunchy texture. Green plantains are best for traditional, crisp chips.
2. Can I skip the oil?
Yes, you can bake the slices without oil, but the chips will be less golden and slightly drier. A light brush of oil helps with browning and flavor.
3. Can I make this recipe spicy?
Absolutely! Sprinkle your favorite spices like chili powder, smoked paprika, or cayenne before baking for a mild to medium heat kick.
4. How thin should I slice the plantains?
Aim for 1/16 to 1/8 inch thick slices. Thin slices crisp better, but avoid making them paper-thin, as they can burn quickly.
5. Can I prepare them in advance?
Yes, you can slice and lightly oil the plantains ahead of time, storing them in an airtight container in the fridge for up to a day. Bake just before serving for maximum crunchiness.
