Easy Baked Plantain Chips
Light, crispy, and naturally sweet, these baked plantain chips are a healthy alternative to store-bought snacks. Made with just a green plantain, avocado oil, and a pinch of sea salt, they’re quick to prepare, fiber-rich, and perfect for everyday snacking or meal prep.
Equipment
- 1 small knife
- 1 Mandoline Slicer
- 1 Mixing Bowl
- 1 Baking tray
- Parchment paper
Ingredients
- 1 green plantain
- ½ tablespoon avocado oil
- Sea salt to taste
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the plantain chips bake evenly and achieve a crisp, golden texture. Place the oven rack in the center position to allow uniform heat circulation.
- Prepare the Plantain: Take a firm, green plantain. Using a small, sharp knife, make 3 to 4 shallow lengthwise cuts along the peel, being careful not to cut too deeply into the flesh. This technique makes it easier to remove the peel in the next step without wasting any of the fruit. Gently peel off the skin, revealing the pale yellow interior.
- Slice the Plantain: Using a mandoline slicer set to the thinnest setting, carefully slice the peeled plantain into uniform, paper-thin rounds or strips. The thinner the slices, the crispier the final chips will be. Place the slices in a large mixing bowl as you go, making sure they don’t stick together.
- Coat with Avocado Oil: Drizzle 1/2 tablespoon of avocado oil over the plantain slices. Using your hands or a spatula, gently toss the slices until they are evenly coated. The oil helps the chips crisp up in the oven and adds a subtle, nutty flavor without overpowering the natural taste of the plantain.
- Arrange on Baking Tray: Line a baking tray with parchment paper to prevent sticking and make cleanup easier. Lay each plantain slice on the tray in a single layer, leaving a small space between slices. Overlapping will cause the chips to steam instead of bake, resulting in soggy edges.
- Season with Sea Salt: Sprinkle sea salt evenly over the plantain slices. Adjust the amount to your taste preference, keeping in mind that a light pinch enhances flavor without being overpowering.
- Bake Until Golden: Place the tray in the preheated oven. Bake for 15 to 20 minutes, checking occasionally after the 12-minute mark. The chips are done when the edges turn golden brown and the centers are firm to the touch. Rotate the tray halfway through baking for even crisping if your oven has hot spots.
- Cool Completely: Once baked, remove the tray from the oven and let the chips cool completely on the tray. Cooling helps the chips firm up and ensures maximum crunch. Avoid tasting immediately, as the hot chips may be soft and fragile.
- Serve or Store: Enjoy the plantain chips immediately as a snack or allow them to cool completely before storing in an airtight container. They stay fresh for 2 to 3 days at room temperature. Pair with your favorite dip, or enjoy them plain as a wholesome, satisfying treat.
Notes
- Choose firm, green plantains for the best crunch; ripe or yellow plantains will produce softer chips.
- Use a mandoline slicer for consistent, thin slices that bake evenly and crisp perfectly.
- Don’t overcrowd the baking tray—space slices apart to prevent steaming and sogginess.
- Adjust sea salt to taste or experiment with spices like smoked paprika, garlic powder, or chili flakes.
- Let the chips cool completely before storing; warm chips may soften in airtight containers.
- Baked plantain chips are best eaten within 2–3 days for optimal crunch.
