These spicy baked plantain chips are wonderful dipped in guacamole and just as great on their own. And they are so easy to make!
It’s official: these tasty chips are my new favorite snack. (Another wonderful – and low carb – snack are these jalapeño cheese crisps).
They are delicious, easy to make, and my entire family loves them, so I make them often. I do omit the cayenne pepper when making them for the kids, though. They’re not fans of spicy foods.
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 homemade plantain chips (the exact measurements are in the recipe card below):
Green plantain: You’ll usually find it next to the bananas in the supermarket. Note that this recipe uses green, not yellow plantain.
Olive oil: I like to use extra-virgin olive oil because it’s so flavorful. But if you’d rather use an oil with a higher smoke point, you can use refined olive oil.
Kosher salt: If using fine salt, you should reduce the amount you use, or the chips could end up too salty.
Spices: Chili powder, garlic powder, cumin, and cayenne pepper. If you don’t want them spicy, you can omit the cayenne.
How to make plantain chips
They are so easy to make! Scroll down to the recipe card for the detailed instructions. These are the basic steps:
1. You start by peeling the plantain and slicing it thinly.
2. Your next step is to toss the slices with the olive oil, salt, and spices.
3. Now spread them in a single layer on a parchment-lined baking sheet.
4. Bake until crispy, about 10 minutes per side at 400°F.
Slice them thinly
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 experience that even the too-thick slices are delicious. They’re not as crispy, but nevertheless, they are very, very tasty.
Plantains are nutritious, but they are high in carbs. If you need to limit your carbs, you could try one of these alternatives 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 them 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.
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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.