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Baked Plantain Chips

These baked plantain chips are wonderful dipped in guacamole and just as great on their own. And they are so easy to make!
Course Snack
Cuisine Mexican
Keyword plantain
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 164kcal
Author Vered DeLeeuw


  • 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.


Calories: 164kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Sodium: 284mg | Fiber: 2g | Sugar: 12g