It’s official: baked plantain chips are my new favorite snack. I’ve always been curious about the big, fat plantains I always see at the grocery store. They looked like bananas, but I knew they were different, and upon researching online, I quickly learned that unlike bananas, plantains (considered a safe starch) require cooking. Green plantains are starchy, not sweet at all, and can be fried or baked; yellow, ripe plantains are mildly sweet and are excellent when sauteed with butter or coconut oil and cinnamon.
So. These baked plantain chips. Wow. Delicious, mildly spicy, and very flavorful. Great with guacamole, just as great on their own. And so easy to make! The only difficult part in this recipe is slicing the plantain thinly enough to produce crisp chips – the thinner you can get them, the crispier they will be, but I can tell you from personal experience that even the too-thick slices are delicious. They’re not as crispy, but nevertheless they are very, very tasty.
- 1 green plantain (6 oz)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
- Cut the ends of the plantain, then peel it with a paring knife (plantains do not peel as easily as bananas, hence the need to use a knife).
- Slice the plantain as thinly and uniformly as you can (use a mandoline if you have one). Most recipes tell you to slice them on the diagonal, but I like them round.
- In a small bowl, toss the plantain slices with the olive oil and seasonings. Spread in a single layer on the prepared cookie sheet.
- Bake 8-10 minutes per side, or until browned and crispy on both sides. Serve immediately – plantain chips lose their crispness after a few hours.