There’s something truly satisfying about biting into a crisp, golden chip—but when you’re craving that crunch without all the processed ingredients and deep-frying, Baked Plantain Chips come to the rescue.
These naturally gluten-free, dairy-free, and vegan snacks are made from just a few wholesome ingredients and baked to perfection. Whether you enjoy them plain, salty, spicy, or sweet, they offer a wonderfully addictive texture and flavor that’s far more nourishing than store-bought alternatives.
Plantains are a staple in many tropical cuisines, particularly in the Caribbean, West Africa, and Latin America. Though they look like bananas, they’re starchier and more versatile—perfect for savory applications like chips.
Baked plantain chips are an easy and affordable snack that’s perfect for lunchboxes, party platters, or healthy munching during a movie night.
I love this recipe because it’s simple, customizable, and delivers maximum flavor with minimal ingredients. It’s also a fantastic way to enjoy plantains without needing to deep-fry. Once you try these homemade chips, you’ll never want to go back to the packaged versions again!
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4 (as a snack or side)
Calories: ~150 per serving (varies with oil and thickness)
Ingredients
- 2 green (unripe) plantains
- 1½ tablespoons olive oil (or avocado oil, coconut oil)
- ½ teaspoon sea salt (or to taste)
Optional Seasonings (choose one or mix & match):
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder or cayenne pepper (for spicy chips)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Pinch of cinnamon (for a sweet-salty twist)
Directions
Step 1: Preheat Oven
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: Prepare the Plantains
- Cut off both ends of the plantains.
- Make a shallow vertical slit along the ridges of the peel and use your fingers or a spoon to gently remove the skin.
- Slice the plantains very thinly—about 1/8 inch or less. Use a mandoline slicer for uniform, crispy results.
Step 3: Season the Chips
- Place the plantain slices in a bowl.
- Drizzle with olive oil and toss to coat evenly.
- Add salt and any additional seasonings you like, and toss again to distribute.
Step 4: Bake
- Arrange the slices in a single layer on the prepared baking sheet—do not overlap.
- Bake for 10–12 minutes, then flip each chip.
- Continue baking for another 10–12 minutes, or until golden brown and crisp. Keep a close eye to avoid burning, especially toward the end.
Step 5: Cool and Serve
- Remove from oven and let the chips cool for 5 minutes—they will crisp up more as they cool.
- Enjoy immediately, or store in an airtight container for up to 3 days.
Why I Love This Recipe
These plantain chips are ridiculously simple to make, but they feel like such a treat. They satisfy that urge to snack on something crunchy without any of the guilt. I love that I can control the flavor—salty one day, spicy the next—and they’re always a hit when served with dips or alongside a sandwich. They also travel well, making them perfect for road trips or lunchboxes.
Why You Must Try It
- Naturally gluten-free and vegan
- Healthier than store-bought chips
- Customizable seasoning
- Baked, not fried—less mess, less oil
- Uses only 2–3 simple ingredients
Tips and Variations:
Tips:
- Use green plantains for crispier, savory chips. Ripe (yellow) plantains will be sweeter and less crunchy.
- Slice as evenly as possible for consistent baking—mandoline slicers work best.
- Watch the oven closely the last few minutes—chips can go from golden to burnt quickly.
- For extra crispness, pat the slices dry with paper towels before tossing in oil.
Variations:
- Sweet version: Use slightly ripened plantains and sprinkle with cinnamon and coconut sugar.
- Spicy chips: Add cayenne, chili powder, or hot paprika.
- Garlic-herb: Toss with garlic powder, thyme, and rosemary.
- Caribbean-style: Add allspice and a pinch of nutmeg with sea salt.
Serving Suggestions
- Serve with guacamole, salsa, or hummus
- Pair with black bean dip or a spicy yogurt dip
- Use as a crunchy side to soups, sandwiches, or wraps
- Add to a charcuterie board or snack platter
- Enjoy as-is for a quick, wholesome snack
Conclusion
Baked Plantain Chips are the ultimate snack upgrade—clean, crispy, and crave-worthy. They’re so easy to make and satisfy that salty, crunchy craving with zero guilt. Whether you’re entertaining, meal-prepping, or just craving a better-for-you snack, these chips hit the spot. Once you try making them at home, you’ll never look at the packaged versions the same way again.
They’re proof that simple ingredients can yield amazing results. With endless seasoning possibilities and broad appeal, this is one recipe you’ll keep coming back to.
FAQs
Q: Can I use ripe plantains?
Yes, but they will yield softer, sweeter chips. For crispy, savory chips, stick with firm green plantains.
Q: Can I make these in an air fryer?
Absolutely! Set your air fryer to 350°F (175°C) and cook the chips in a single layer for 8–10 minutes, flipping halfway through.
Q: How do I store leftovers?
Store cooled chips in an airtight container at room temperature. For best texture, consume within 2–3 days.
Q: Can I make them oil-free?
Technically yes, but the oil helps the chips crisp and brown. You can lightly spray them with cooking spray or skip the oil and expect a drier texture.
Q: Are plantain chips healthier than potato chips?
Generally, yes. Baked plantain chips made at home use less oil, fewer preservatives, and are high in potassium and fiber.
