Paleo Plantain Chips

By: Cassy Joy
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Happy Sunday!

Now that you’ve had loads of time to salivate over that Paleo Ceviche Verde (find the full recipe at Paleo Magazine Online), 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.

When it comes to choosing a plantain, there are two options: more ripe or less ripe. The more ripe plantains are (you guessed it) more yellow. The less ripe plantains are (you guessed again!) more green. They may have some bruising, but don’t be discouraged. Unlike a banana, the skin on a plantain is typically thick enough to protect the flesh within.

The green plantains are easy to slice thinly and are less sweet. The yellow plantains can be a little sticky but make sweeter chips. The choice is yours, though I recommend green. Experiment and have fun!

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Enjoy!

First, set your oven to 350 degrees Fahrenheit 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. The cuts you just made help you peel the plantain. Slice the plantain on a diagonal as thinly as you can consistently manage.

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Toss the plantain slices with 1-1.5 teaspoon melted coconut oil, lay out on the baking sheet, and sprinkle with the salt.

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If you’re an inconsistent slicer like me, some of the chips will be finished after 20 minutes in the oven and the rest will be finished after about 25. Leave in longer or shorter depending on how your oven heats and feel free to remove the more well-done chips as they start to brown.

When all the chips are to your liking, remove from the oven and enjoy!

Although you can store them in a Ziploc bag for up to 5-7 days, they will start to lose their crisp after a day or so.

When you get them nice and crispy, they’re hard to put down!

overhead view of a blue bowl full of crispy baked yellow plantain chips on a gray surface

Print

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: ~3 dozen
Scale

Ingredients

  • 1 green plantain
  • 1 teaspoon extra virgin coconut oil, melted
  • 1/2 teaspoon sea salt (or more to your liking)

Instructions

  1. Set oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. 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.
  3. Peel the plantain then slice it on a diagonal as thinly as you can consistently manage.
  4. Toss the plantain slices with the melted coconut oil, lay out on the baking sheet, and sprinkle with the salt.
  5. Bake for 20-25 minutes.
  6. (Leave in longer or shorter depending on how your oven heats and feel free to remove the more well-done chips as they start to brown.)

 

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☺