Paleo Plantain Chips

By: Cassy Joy Garcia

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These baked plantain chips are the tastiest crunchy snack that are perfect for scooping up your favorite dips, and can be made in just a few easy steps!

plantain chips on a marble board

If you tell me a dish has plantains I'm automatically 100% in! Whether it is a side of pan-fried breakfast plantains, a plantain pizza crust, or roasted plantains for a Cuban Casserole, I love plantains in all forms. But of all the things I've used plantains for, I have to say that these crispy, crunchy plantains chips are my absolute favorite use for them! Plantain chips are the perfect alternative to potato chips or tortilla chips. Plus, they are perfect for snacking, are really easy to make, pack well for on-the-go, and are ideal for scooping up salsaguacamole, or ceviche.

Where can I find plantains?

Plantains are common in Caribbean and Latin American cooking. If you've never had one before, know that even though they look like a banana, they do NOT taste like one! Instead, they are very starchy and have a mild flavor that is unique to the plantain. You can typically find them in the produce aisle with the international fruits, and they look just like a larger version of a banana.

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 yellow with brown spots. The less ripe plantains are green. The green plantains have a higher starch content, which makes them firmer and less sweet, and they 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. Brown plantains make a great breakfast starch option, like these bison plantain bowls!

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 with a mild flavor that easily pairs with any dip.

How to Make Baked 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. Watch the video above for a complete step-by-step!
  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! Taking care here to slice evenly will also help you get crisper, more evenly cooked chips.
  3. Season the plantains. Next, you'll toss the plantains with either olive oil 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 in an even layer and bake the chips at 350°F 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, until crisp.

What is the best way to slice plantains?

The best way to get perfectly-thin, even plantain slices is to use a mandoline. A mandolin slicer will help you work quickly through slicing the plantains, and guarantees that your slices will be the exact same thickness every time. However, if you don't own a mandoline you can absolutely still make these. Just make sure you are using a sharp knife, and slice slowly and methodically. If a few slices are a bit uneven, that's ok! Just let the thicker slices cook a bit longer.

plantain chips on a marble board

Are plantain chips healthy?

Yes, plantain chips are a great healthy snack! Since they are oven-baked, they are not high in fat and calories like deep-fried plantain chips would be, and since you are making them from home, you can use a high-quality, healthy oil like olive or coconut oil to make your chips. Plantain chips are also Paleo and Whole30 compliant.

How long do plantain chips keep?

Plantain chips will be the best within 2-3 days of making them! We recommend storing them in an airtight container at room temperature to keep them crisp. If your chips get a little bit soft, you can pop them back in a 350 F oven for 3-5 minutes to quickly re-crisp them!

Flavor Variations

While we love the classic sea salt flavor, there's plenty of other ways to spice up your plantain chips!

  • Chili Lime – These chips are spiced with chili powder and lime juice for a totally addictive flavor combo that is perfect for dunking into homemade guacamole or ceviche!
  • Cinnamon Sugar – For a sweet snack, toss the chips with 1 tablespoon of cane sugar or coconut sugar, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
  • Lemon Pepper – Before baking, toss the chips with 1/2 teaspoon of cracked black pepper and the juice of a lemon.
  • BBQ – Use one teaspoon of your favorite BBQ rub (we have a great recipe here) on the chips before baking for a fun replacement for the classic BBQ potato chip!
  • Curried – Toss the plantain slices with one teaspoon curry powder and 1 teaspoon lemon juice before baking for an addictive savory treat.

Paleo Plantain Chips

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 1x
  • Category: snack
  • Method: baked
  • Cuisine: Mexican


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


  1. Preheat: the oven to 350°F and line a baking sheet with parchment paper.
  2. Peel the plantain: 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. Slice the plantain: Thinly slice the plantain on a diagonal into 1/8th inch slices, or as thinly as you can consistently manage.
  4. Bake the chips: Toss the plantain slices with olive oil and sea salt then lay on a baking sheet and bake for 20-25 minutes, until crisp.


  • 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

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Recipe rating

  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?

    1. fedandfit says:


  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! 🙂

  11. 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.

  12. 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.

  13. stephanie says:

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

  14. 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.

  15. 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!

  16. 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

  17. Mariah says:

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

  18. 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!

  19. 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!

  20. Alexa says:

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

    1. Cassy says:

      I hope you love them!

  21. 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!

  22. KASANDRA BROWN says:

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

  23. 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!

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

  25. Mac says:

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