Paleo Plantain Chipsjump to recipe
These Paleo plantain chips are the perfect crunchy snack that is perfect for scooping up your favorite dips!
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 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.
How to Make Plantain Chips
Now that you've picked out your plantains, let's talk about how to make these chips!
- 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.
- 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!
- Season the plantains. Next, you'll toss the plantains with either olive or coconut oil and a bit of sea salt.
- 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
- Chili Lime Plantain Chips
- BBQ Pork Plantain Pizza
- Plantain and Sausage Breakfast Casserole
- Cuban Pork Casserole
- Paleo Bison Plantain Breakfast Bowl
Paleo Plantain Chips
The perfect crisp, and slightly salty snack – great for dipping!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 36 chips
- 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
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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