It’s been over seven years since I cut out ultra-processed foods (including regular chips), and plantain chips have remained my go-to crunchy snack ever since. While there are a few store-bought brands with clean ingredients, homemade plantain chips are incredibly easy to make.
They’re more affordable, baked instead of fried, and give you complete control over the ingredients. After years of perfecting this recipe, I’m excited to share it with you! Whether you prefer sweet or savory, these baked plantain chips can be customized with your favorite spices for a snack that’s uniquely yours.
When I first discovered Barnana green plantain chips while living in Dallas, Texas, I was thrilled—I couldn’t believe how delicious they were! However, like any snack, they’re easy to overindulge in, even if they’re a better option than potato chips.
In Europe, I’ve found green plantain chips at DM, a German health store, but they’re deep-fried in palm oil, which isn’t my preference. If you can find green plantains where you live, making your own crunchy plantain chips at home is simple and so much healthier. Since I’m not a fan of deep-fried foods, baking them makes all the difference for me.
About Green Plantains
Green plantains are part of the banana family but are larger, starchier, and must be cooked before eating. Commonly used as a vegetable in tropical cuisines across Africa, Latin America, and Asia, they are a major food staple and rank as the 10th most important in the world.
Green plantains are lower in sugar than ripe plantains and bananas, making them ideal for savory recipes like tostones or plantain chips. They are rich in nutrients such as vitamin A, vitamin C, potassium, vitamin B6, magnesium, iron, and fiber. They also contain resistant starch, which supports gut health by feeding beneficial bacteria.
While not strictly keto, green plantains can fit into a low-carb or carb-cycling diet in moderation. You can find green plantains in stores catering to Latin-American, African, or Asian communities, but they may also be available in general grocery stores depending on your location.
The Thickness of Plantain Chips
The thickness of your plantain slices directly impacts their texture and cooking time. If you’re using an adjustable mandoline, aim for slices that are 1/16 (about 1.6 mm) or 1/8 inch (about 3.5 mm) thick.
Keep in mind that thinner chips (1/16 inch) cook much faster, often in about 10 minutes or less, while slightly thicker chips (1/8 inch) may take up to 20 minutes. Thinner slices will also yield crispier chips.
If you don’t have a mandoline, a knife works too—just try to keep the slices thin and as uniform as possible to ensure even cooking.
I recommend experimenting with different thicknesses to find the texture you like best.
Ingredients to Make Plantain Chips
For the savory chips:
- 1 green plantain
- 1 tablespoon extra virgin olive oil or avocado oil
- Salt to taste
For the sweet chips:
- 1 green plantain
- 1 tablespoon coconut oil
- Cinnamon to taste
Instructions to Make Baked Plantain Chips
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup (optional if using a stainless steel baking sheet).
Peel the plantains
- Wash the plantains in warm water and pat them dry.
- Cut off both ends of the first plantain. Using a paring knife, make a shallow cut lengthwise through the skin, being careful not to cut into the flesh.
- Gently separate the skin from the flesh by prying it apart with the knife and peeling it off with your hands. Peeling green plantains can be tricky, so take your time to keep the flesh intact.
Slice the plantains
- Use a mandoline to slice the plantain into 1/16 or 1/8-inch slices for even thickness. Thin slices will yield crunchier chips and cook more quickly.
- If using a knife, ensure the slices are consistent in thickness.
Prepare the savory chips
- Place the slices in a mixing bowl and drizzle with olive oil, ensuring each slice is evenly coated. Use your hands to separate any slices that stick together.
- Arrange the slices on the prepared baking sheet in a single layer, ensuring they don’t overlap.
Bake
- Bake for 10–20 minutes. Thin slices (1/16-inch) will be ready in about 10 minutes, while thicker ones (1/8-inch) may take up to 20 minutes. Check frequently and remove slices as they turn golden brown and crispy to prevent burning.
- Allow the chips to cool on the baking sheet for 5 minutes, then transfer them to a bowl and sprinkle with salt.
Prepare the sweet chips
- Peel and slice the second plantain as above.
- In a bowl, coat the slices with coconut oil, ensuring they’re evenly coated and separated.
- Arrange the slices on the baking sheet and bake as with the savory batch.
- Once done, sprinkle generously with cinnamon while the chips are still warm, so the cinnamon adheres.
Serving and storage
- These chips are best enjoyed fresh but can remain crispy if stored for up to a day, provided they’re thin and well-baked.
Note: If you prefer to make only one type, a single plantain will fit on a full-sized baking sheet.
More Green Plantain Recipes
I love to use green plantains in my cooking. I make tostones, gluten- and lectin-free granola, pancakes, flatbread, and curry. Here are a few of my favorite recipes:
- Green Plantain Pancakes with Hemp Seeds (Flourless)
- Gluten-Free Flatbread with Sorghum and Green Plantain
- Easy Green Plantain Curry with Chicken
- Lectin-Free Granola with Green Plantain
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
PrintBaked Plantain Chips (Sweet and Savory)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Description
It’s been over seven years since I cut out ultra-processed foods (including regular chips), and plantain chips have remained my go-to crunchy snack ever since. While there are a few store-bought brands with clean ingredients, homemade plantain chips are incredibly easy to make. They’re more affordable, baked instead of fried, and give you complete control over the ingredients. After years of perfecting this recipe, I’m excited to share it with you! Whether you prefer sweet or savory, these baked plantain chips can be customized with your favorite spices for a snack that’s uniquely yours.
Ingredients
For the savory chips
- 1 green plantain
- 1 tablespoon extra virgin olive oil or avocado oil
- Salt to taste
For the sweet chips
- 1 green plantain
- 1 tablespoons coconut oil
- Cinnamon to taste
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup (optional if using a stainless steel baking sheet).
- Peel the plantains: Wash the plantains in warm water and pat them dry. Cut off both ends of the first plantain. Using a paring knife, make a shallow cut lengthwise through the skin, being careful not to cut into the flesh. Gently separate the skin from the flesh by prying it apart with the knife and peeling it off with your hands. Peeling green plantains can be tricky, so take your time to keep the flesh intact.
- Slice the plantains: Use a mandoline to slice the plantain into a maximum of 1/8-inch (3 mm) slices for even thickness. You could experiment with even thinner slices, depending on your mandolin settings. Thin slices will yield crunchier chips and cook more quickly. If using a knife, ensure the slices are consistent in thickness.
- Prepare the savory chips: Place the slices in a mixing bowl and drizzle with olive oil, ensuring each slice is evenly coated. Use your hands to separate any slices that stick together. Arrange the slices on the prepared baking sheet in a single layer, ensuring they don’t overlap.
- Bake: Bake for 10–20 minutes. Thiner slices will be ready in about 10 minutes, while thicker ones (1/8-inch) may take up to 20 minutes. Check frequently and remove slices as they turn golden brown and crispy to prevent burning. Allow the chips to cool on the baking sheet for 5 minutes, then transfer them to a bowl and sprinkle with salt.
- Prepare the sweet chips: While the first batch is baking, peel and slice the second plantain as above. In a bowl, coat the slices with coconut oil, ensuring they’re evenly coated and separated. Arrange the slices on the baking sheet and bake them with the savory batch. Once done, sprinkle generously with cinnamon while the chips are still warm, so the cinnamon adheres.
- Serving and storage: These chips are best enjoyed fresh but can remain crispy if stored for up to a day, provided they’re thin and well-baked.
Notes
- If you prefer to make only one type, a single plantain will fit on a full-sized baking sheet.
- The thickness of your plantain slices directly impacts their texture and cooking time. If you’re using an adjustable mandoline, aim for slices that are 1/16 (about 1.6 mm) or 1/8 inch (about 3.5 mm) thick. Keep in mind that thinner chips (1/16 inch) cook much faster, often in about 10 minutes or less, while slightly thicker chips (1/8 inch) may take up to 20 minutes. Thinner slices will also yield crispier chips.
2 Comments
Jeffrey greene
January 21, 2025 at 2:42 pmPlantain chips are 5+……..better than potato chips, and healthier.
Certainly worth the effort, especially if one has a mandolin.
Only complaint is I cannot stop eating them fresh from the oven. Thanks, G. C.
Claudia
January 22, 2025 at 2:59 amHi Jeffrey! Thank you so much. Happy you love them. And yes, I agree that they can be addictive. -Claudia