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Baked Plantain Chips (Sweet and Savory)

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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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.