Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).
These Chili Lime Oven Baked Plantain Chips are a delicious homemade starchy snack! They’re perfect chips for enjoying throughout the week or at your next house party.
I am so excited to bring you these Chili Lime Oven Baked Plantain Chips! Plantain chips are one of my favorite snacks on the planet and, believe it or not, they’re actually really easy to make from home. The trick to a plantain chip is twofold: first, you want to use a not-totally ripe plantain (more yellow or even green, than black); second, you want to cut the slices into as even thickness as you can manage. The 1st trick will yield a crispier plantain chip while the 2nd will help you manage when they all come out of the oven.
Now, please note: if you’re human (like me) and not using a mandolin or other slicer that ensures even thickness, some chips will be done before others. How to work around this? Just keep your eye on them! As they finish up in the oven, pull out the crispy ones and leave the thicker chips in to crisp a bit longer.
Okay, let’s talk about this chili-lime-ness of these oven-baked plantain chips. They’re THA BOMB, to put it frankly. The finished flavor adds just the right amount of zing to make this starchy vegetable even more delicious. Whether you whip these up to have on hand for snack or mealtime OR you make them in time for a big gathering of folks (sportsball-watching party?), I have a feeling you’ll enjoy making/eating these little goodies! Pair them with some easy Citrus Guacamole for your next get together, and you’ll be the star of the show.
- 2 green plantains
- Juice of two limes
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 2 teaspoons coconut or olive oil
- Set oven to 350 degrees F and line a baking sheet with parchment paper.
- Cut the ends off and then score the length of the plantain with about three evenly spaced cuts. Don’t cut too far into the flesh, you just want to cut through the skin. Peel the plantains.
- Slice each plantain on a diagonal as thinly as you can consistently manage.
- Toss the plantain slices with the melted coconut oil, lime juice, chili powder, and sea salt, then lay out on the baking sheet making sure the slices are not overlapping.
- Bake for 25-30 minutes until crisp. You can leave in longer or shorter depending on how your oven heats and remove the more well-done chips as they start to brown.
You’re amazing, I am LOVING YOUR COOKBOOK! I tell anyone who will stop to talk to me that it’s the best! The pictorial TOC has helped me so much, thank you!
Question about these – how green can the plantains be? Like really super green?
And a geeky question – are these a resistant starch?
Keep up your wonderful work!
Brandi Schilhab says
That’s so sweet! Thank you, Lucy! We’re so glad you love it. Yes, really green is great – the greener the plantain, the higher in resistant starch!