Homemade baked plantain chips made in the Oven tossed with a little bit of Oil, Salt, and Black pepper. They’re healthy, gluten-free, vegan and absolutely delicious. Make these your go-to if you are craving for a salty, crunchy and satisfying snack!
Plantain is a fruit known by many names from the Americas to Southeast Asia to Africa. Generically called “Plantains”, a derivative of planta which literally means “Sole of foot”, something flat and spread out. Often referring to the broad leaves of the plantain. These are loved throughout the culinary world with many different ways to enjoy them.
Plantain Chips is a fabulous recipe. It’s a healthier alternative to the fried Plantain Chips and it’s easy enough for anyone to make, and it will definitely satisfy your cravings. Some like it thinner and crispier (my favorite) while some like it a little thicker and softer. The greener plantains crisp nicer when it is thinly and uniformly cut. The yellow plantain, on the other hand, is softer, sweeter and cooked a darker brown and remained chewy. Although, these differences are there, however, both are still fantastic to eat!
This is one of the most a-peel-ing appetizers you should try. Super crispy, light, drizzled with a touch of Olive Oil, black pepper, a pinch of salt, plus a vibrant guacamole to match. Simple, Delish and one of the Easiest recipe. A real crowd-pleaser!
Plantain chips are great for snacks or appetizer. Served along with Guacamole Dip. Sometimes, I also Sometimes I serve with mayo-ketchup in a 1:1 ratio or simply crunch on it as is.
Can I make the slices chunkier?
The thinner you slice them, the crispier they will be. Expect no crunch from chunky cut slices.
Can I use a yellow plantain?
Yes, you can. However, try not to use the overly ripe ones. Slightly ripe are better. Also, they may be a bit harder to work with – the riper it is, the less crisp you should expect.
Can I fry the plantain Chips?
Absolutely! You can check out my deep-fried plantain chips recipe here.
Baked Plantain ChipsPrint Pin Rate
- 2 plantains large
- 2 Tbsp Olive oil
- Salt to taste
- Black pepper to taste
- Cut off both ends of the plantain then run your knife through the flesh of the plantain creating a cut from the top to the bottom - Try not to cut too deep into the flesh, you just want to cut through the skin.
- Using a mandoline slicer, slice plantains into long, thin stripes. If the plantain is too long, divide it into two before slicing it.
- In a large bowl, coat plantain slices with Olive Oil and season with salt and black pepper.
- Bake in a 375º F for 20-25 minutes until browned on the edges and crispy.
- You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.
- You can use a knife or a mandoline or a knife to thinly slice the plantains. However, a mandoline gives you a more uniform slice and it's also faster.
- Don't over bake them. As soon as they turn golden and crunchy take them out from the oven. The longer they are left in the oven, the more they lose their color and taste.
If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen