Paleo Plantain Chips

By: Cassy Joy

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These Paleo plantain chips are the perfect crunchy snack that is perfect for scooping up your favorite dips!

plantain chips on a marble board

Now that you’ve had loads of time to salivate over that Paleo Ceviche Verde, I’m going to share a recipe for the perfect ceviche scooper – the plantain chip.

Plantains are magical fruits. I’m sure you’ve seen them in the grocery store. They are the banana's slightly larger, starchier, less sweet cousin. They’re usually found either near the banana display or by all the other exotic fruits that you pass and shrug wondering, “who buys those things?”

I do.

I buy them, experiment with them, have failed experiments with them, perfect my dishes, and then share the success stories here.

If you like salty, crunchy, chip-like snacks, you’ll love these. They are really easy to make, pack well for on-the-go, and serve as great scoopers for salsa, guacamole, or Ceviche Verde.

What type of plantain is best for making plantain chips?

When it comes to choosing a plantain, there are two options: more ripe or less ripe. The more ripe plantains are more yellow with brown spots. The less ripe plantains are green. The green plantains have a higher starch content, are less sweet, and are easy to slice thinly. On the other hand, yellow or brown plantains can be a little sticky, because their starch has converted into sugar. This makes them a little bit mushier and harder to cut and leads to a sweeter taste. While you can make plantain chips out of yellow or brown plantains if you can't find another option, I recommend using green plantains for a perfectly crisp chip if you can find it.

plantain chips on a marble board

How to Make Plantain Chips

Now that you've picked out your plantains, let's talk about how to make these chips!

  1. Peel the plantain. While a plantain may look like a banana, it doesn't peel as easily as one. The peel of the plantain is much thicker. Instead, you'll need to score the plantain along the seams, then slide your finger under the peel to break it off.
  2. Slice the plantain. The key to making crispy plantain chips is thin, evenly sliced plantains. The thinner you can slice them, the crispier they will be!
  3. Season the plantains. Next, you'll toss the plantains with either olive or coconut oil and a bit of sea salt.
  4. Spread the plantains on a cookie sheet and bake. Finally, you'll spread the plantain chips on a parchment paper-lined baking sheet and bake the chips at 350 for 20-25 minutes. If you weren't able to slice all of the plantains to a consistent thickness, some may be done before others. Simply pull those off, then bake the remaining chips for an additional few minutes.

More Plantain Recipes

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Paleo Plantain Chips

plantain chips on a marble board

The perfect crisp, and slightly salty snack – great for dipping!

  • Author: Amber Goulden
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 36 chips
  • Category: snack
  • Method: baked
  • Cuisine: Mexican

Ingredients

  • 1 green plantain
  • 1 teaspoon extra virgin olive oil or melted coconut oil
  • 1/2 teaspoon coarse sea salt

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. Cut off the ends of the plantain then score the 3 edges of it with a knife, being careful to only cut into the skin, not the plantain itself. Run your fingers down the cut edges of the plantain to lift off the skin, then discard it.
  3. Thinly slice the plantain on a diagonal into 1/8th inch slices, or as thinly as you can consistently manage. Toss the plantain slices with olive oil and sea salt then lay on a baking sheet and bake for 20-25 minutes, until crisp.

Notes

  • The key to great plantain chips is to slice the plantain as evenly as possible so all of the chips cook at the same time. If you aren't able to slice them all evenly, they may not be done at the same time, so you can simply remove the ones that are crisp at the 20 minute mark, then continue to bake the ones that are still soft for an additional few minutes.
  • You can use ripe plantains to make these chips, but it is much easier to use a green, unripe plantain because it is more firm.

Keywords: gluten-free, vegan, vegetarian, baked

 

Comments

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  1. Sean says:

    im gonna make these for a bike tour snack!

    1. fedandfit says:

      Awesome idea! They pack well. You have a great blog, btw! Keep up the great work.

  2. Ariana says:

    Can this be made with avocado oil?

  3. Judi says:

    These were absolutely delicious! Thank you for the recipe.

    1. fedandfit says:

      Hi Judi! My pleasure. Thank you for the feedback!

  4. Erin says:

    Your recipe was the first to pop up when I searched for baked plantain chips and they look delicious. I’m making these tonight for sure! Thanks!!!!!

  5. Nissa says:

    I’ve made one batch today and have the second in the oven right now–they are amazing! I love that they are baked, as I really hate the time and mess usually involved in frying. I’m finally able to find nice quality plantains locally, so this is going to be a recipe I turn to often. Thank you! 🙂

  6. Gennarose says:

    Great with hummus! Thanks! So yummy and easy.

  7. Pat says:

    I’m sad. I kept them in for 25 minutes & they were still soft & chewy. So I added 5 more minutes. Still not crispy. So I turned each one over and put them in for 5 more minutes – we’re up to 35 minutes now – and they were brown, but still not crispy! Any idea what I did wrong? I was so excited about this recipe and really want to try it again! I used a yellow plantain (all I had) and I sliced it very thin and followed the directions exactly!

    1. Cassy says:

      That is sad, Pat! I wish I could say what went wrong. It’s possible that your plantain just had too much moisture. I recommend trying again with a green one – that may help.

  8. Sarah says:

    First of all, thanks for the oven baked recipe! I didn’t want the mess of frying either but I love plantain chips and they’re compliant with my Whole 30/Paleo lifestyle.
    I bought three green plantains at the store about 3 days ago. By the time I cooked them today, two had turned yellow and one was still green. I cooked them all up the same way, with the coconut oil and salt as you recommended. Here’s my observations/caveats:
    – The yellow plantains came out significantly sweeter and chewier. They never got crunchy. In comparison, the green plantain chips were crisp and starchier. They also seemed to cook faster. The taste was more like the plantain chip I’ve bought at the store.
    – Definitely cut them thin! I was in a hurry and was sloppy with my cuts. Some came out crispy, some were thicker and less chip-like – more like home fries.
    I’ll definitely make this recipe again but only with green plantains. And sliced thin!
    Thanks again! Delicious snack!

    1. Cassy says:

      Great feedback, Sarah! Thank you!

  9. Becci says:

    Awesome recipe! I made last night and again tonight. The slicing def takes time. I used the slicer side of my cheese greater and it worked great! Gives a more consistent slice. Also it was thinner then when I did by hand so I got more out! I recommend if doing this to slice away from your body! Lol it’s a little tougher than i thought an it was slipping away from me!

    1. Cassy says:

      Great tip! Thanks, Becci!

  10. Stacey says:

    I can’t wait to try these. Can I use cooking spray. Like the Pam or Mazola brand because that’s what I have. I want them as fat free as possible so I can enjoy as much as possible.. lol..

    1. Cassy says:

      Hi Stacey! You can use whichever fat you have on hand. Truly though, if you choose a fat like coconut oil or even butter made from grass-fed cows (like Kerrygolds) you’ll have a healthier snack on hand! Just a thought. Hope you enjoy them either way! 🙂

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  12. Tina says:

    I’m not a fan of coconut, so wondering what other oil I could use??? I’ve never bought plantains before and am excited to try them!! Thanks for any suggestions you may have.

    1. Cassy says:

      Hi Tina! Ghee or even a grass-fed butter will work! Just melt it before using.

  13. THANK YOU! I made these tonight and they turned out AWESOME! I even included them (and your link) on my blog tonight! Thanks again! 🙂

    1. Cassy says:

      Awesome!! So glad you like them, Victoria.

  14. stephanie says:

    I added a squeeze of lime juice and some chili powder and they are delicious!

  15. Amanda says:

    Anyone ever tried slicing a plantain in their food processor?? Wondering if it would work ok and not produce mush.

    1. Kelly says:

      I have never tried using my food processor, but you could give it a go. The plantain would have to be very hard (green) and not ripe to work though.

  16. mandy says:

    I like the ones in the store that have cinnamon on them. Would you suggest putting it on before or after baking? I just bought some today and found your recipe. Can’t wait to try it!

    1. Kelly says:

      I would put it on before! Sounds like a great addition!

  17. Akaibe says:

    I tried the plantain chips I couldn’t keep my hand off its so moorish. I did mine in de halogen oven and it was great. Just grated the plantain with my vegetable grater, sprinkled salt and poured oil on it and mix it, and arranged them on my baking pan, and baked for 20 minutes, and voila, soooo crunchy. It defininately has to be green plantain to get the crunch. Yellow is ripening. Good job

  18. Mariah says:

    Hi! These look awesome, I am curious how long these will keep for?

  19. Amanda says:

    Y U M M M M M!!! This looks like my kind of Chips. Cannot wait to try it.

    1. Cassy says:

      Hope you love them, Amanda!

  20. My upcoming Sunday will be a great fun and full of excitement. Can’t wait to make these awesome dishes.My mouth is watering looking at your picture.
    Keep sharing!

  21. Alexa says:

    Wow. They are looking absolutely delicious. I should cook this tonight.

    1. Cassy says:

      I hope you love them!

  22. Mom of 4 Boys says:

    Thanks to your recipe, I’m no longer afraid of a green plantain! I have bought many green plantains only to have them turn yellow and mushy and then into the trash can. I could never find the time to fry them…or time for the clean up after frying. Baking is ideal! Easy prep, easy bake, easy clean up and delicious! I sliced my chips a 1/4 inch to prevent too thin and burning, but they were more like a homestyle fry…still wonderful! Next time I will slice thinner and remember to sprinkle with salt before baking.

    1. Cassy says:

      Awesome! Thank you!

  23. KASANDRA BROWN says:

    Anyone tried to make them in an air fryer? I’m excited to try either way 🙂

  24. Kerri says:

    Have you tried to slice them on a mandolin? I’m so excited to be State side this summer and want all the eats!

  25. […] Plantain Chips Recipe – Fed […]

  26. Mac says:

    Awesome recipe! I personally love banana chips especially when it taste sweet. Not healthy but nice to eat them once in awhile☺