A healthy recipe for spicy baked plantain chips. They are wonderful dipped in guacamole, and just as great on their own. And so easy to make!
It’s official: these plantain chips are my new favorite snack. (Another wonderful – and low carb – snack are these jalapeño cheese crisps).
They are delicious, easy to make, and – unless you’re on a very low carb diet – they’re also healthy in moderation.
What are plantains?
I’ve always been curious about the big, fat plantains I see at the grocery store. They looked like bananas, but I knew they were different.
Upon researching online, I quickly learned that unlike bananas, plantains 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 in butter or coconut oil and cinnamon (similarly to fried bananas). In this recipe, I am using green plantains.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty snack (exact measurements are in the recipe card below):
- Green plantain
- Olive oil
- Kosher salt
- Spices: chili powder, garlic powder, cumin, cayenne
How to make baked plantain chips
They are so easy to make! Scroll down to the recipe card for the detailed instructions. These are the basic steps:
- Start by peeling the plantain and slicing it thinly.
- Toss the slices with the olive oil, salt, and spices.
- Spread in a single layer on a parchment-lined baking sheet.
- Bake until crispy, about 10 minutes per side at 400°F.
The only difficult part of this recipe is slicing the plantain thinly enough to produce crispy results. 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.
Are they healthy?
However, if you need to limit your carbs for any reason, they are probably not the best choice for you. Try these eggplant chips instead.
How to serve baked plantain chips
They are actually great on their own. But they are also very tasty when dipped in guacamole, in sour cream or in salsa.
How to store them
You can store them in a sealed container in the fridge for 2-3 days and gently reheat in a low oven or in the microwave.
But I have to say that they don’t keep so well. I serve them – and we finish them up – right away. They do lose their crispness after a few hours, even in a sealed container.
Spicy Baked Plantain Chips
- 1 green plantain (6 oz)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/8 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. Most recipes tell you to slice it on the diagonal, but I like the plantain chips 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 until browned and crispy on both sides, 8-10 minutes per side. Serve immediately – plantain chips lose their crispness after a few hours.