Paleo Plantain Chips

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!




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.


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


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!

Paleo Plantain Chips

Prep Time 5 minutes Cook Time 25 minutes Total Time 0:30 Yields ~3 dozen
3.5 rating
1 reviews


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


  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.}




85 Responses to “Paleo Plantain Chips”

  1. #
    Seanposted May 13, 2013 at 9:31 am

    im gonna make these for a bike tour snack!

    • #
      fedandfitposted May 13, 2013 at 12:03 pm

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

  2. #
    Arianaposted July 18, 2013 at 10:44 am

    Can this be made with avocado oil?

  3. #
    Judiposted September 22, 2013 at 7:44 am

    These were absolutely delicious! Thank you for the recipe.

    • #
      fedandfitposted September 23, 2013 at 9:54 am

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

  4. #
    Erinposted March 4, 2014 at 5:02 pm

    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. #
    Nissaposted March 10, 2014 at 7:53 pm

    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. #
    Gennaroseposted April 28, 2014 at 2:22 pm

    Great with hummus! Thanks! So yummy and easy.

  7. #
    Patposted April 29, 2014 at 11:04 pm

    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!

    • #
      Cassyposted May 2, 2014 at 8:18 pm

      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. #
    Sarahposted June 5, 2014 at 12:45 am

    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!

    • #
      Cassyposted June 5, 2014 at 9:06 pm

      Great feedback, Sarah! Thank you!

  9. #
    Becciposted August 10, 2014 at 2:28 am

    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!

    • #
      Cassyposted August 17, 2014 at 8:03 pm

      Great tip! Thanks, Becci!

  10. #
    Staceyposted August 26, 2014 at 7:44 pm

    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..

    • #
      Cassyposted September 5, 2014 at 2:10 pm

      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. #
    Tinaposted September 19, 2014 at 11:25 pm

    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.

    • #
      Cassyposted October 2, 2014 at 7:37 pm

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

  12. #
    Victoria @ The Thrive Lifeposted October 6, 2014 at 11:40 pm

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

    • #
      Cassyposted October 10, 2014 at 2:49 am

      Awesome!! So glad you like them, Victoria.

  13. #
    stephanieposted December 7, 2014 at 3:04 pm

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

  14. #
    Amandaposted December 17, 2015 at 8:59 am

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

    • #
      Kellyposted December 21, 2015 at 1:02 am

      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. #
    mandyposted April 5, 2016 at 12:08 am

    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!

    • #
      Kellyposted April 10, 2016 at 5:11 pm

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

  16. #
    Akaibeposted November 8, 2016 at 12:37 pm

    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. #
    Mariahposted January 12, 2017 at 4:59 pm

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

  18. #
    Amandaposted September 19, 2017 at 4:44 am

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

    • #
      Cassyposted September 26, 2017 at 8:05 am

      Hope you love them, Amanda!

  19. #
    David Air Fryerposted October 6, 2017 at 2:02 am

    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. #
    Alexaposted November 17, 2017 at 2:46 am

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

    • #
      Cassyposted November 17, 2017 at 12:38 pm

      I hope you love them!

  21. #
    Mom of 4 Boysposted December 18, 2017 at 7:10 am

    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.

    • #
      Cassyposted December 18, 2017 at 3:21 pm

      Awesome! Thank you!

  22. #
    KASANDRA BROWNposted January 19, 2018 at 11:32 am

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

  23. #
    Kerriposted May 24, 2018 at 7:55 pm

    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. #
    Macposted July 12, 2019 at 10:21 am

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


  1. Pingback: Carbo-loading & Plantains | Daily Cup of Asheejojo

  2. Pingback: Coconut Mojito Popsicles | Fed and Fit

  3. Pingback: 15 Paleo Recipes for Kids

  4. Pingback: 5 Yummy Paleo Guacamole Recipes! | Oh Snap! Let's Eat!

  5. Pingback: Guiltless Grub: Paleo Snacks On The Go | Beauty and the Box | Exploring crossfit, health and beauty one blog post at a time

  6. Pingback: Welcome to The Nutrition Addiction!

  7. Pingback: Cosmic Crossfit » Paleo Plantain Chips

  8. Pingback: Baked Plantain Fries - Dish by Dish

  9. Pingback: Meal Plan Monday

  10. Pingback: Paleo Baked Plantain Chips…RECIPE | Dieting 'n' Fitness

  11. Pingback: Carrot, Apple & Ginger | The Thrive Life

  12. Pingback: Grain-Free Tortillas | Simply Real & Raw

  13. Pingback: AIP Antipasti, Charcuterie & Apertivo | Whole Life, Full Soul

  14. Pingback: Paleo Salsa Recipe - Bravo For Paleo

  15. Pingback: January Favorites | Flourish & Hope

  16. Pingback: Top 10 Salty Snacks for the Clean Eater | Fitness is not a dirty word

  17. Pingback: 15 Gluten and Grain-Free Side Dish Ideas | Feeding My Family Grain Free

  18. Pingback: Welcome to the Food Swap Project! Let's Talk Tortilla Chips. - Transformed By Food

  19. Pingback: 25 Healthy Kids Snacks - Civilized Caveman Cooking

  20. Pingback: Easy Guacamole (Paleo + AIP) | Nutrition is Medicine

  21. Pingback: Kitchenless Cooking and Sinatra (aka #LifeAfterCollege) | That Journey Blog

  22. Pingback: How To Cook Paleo Plantain Chips | InsightpopsInsightpops

  23. Pingback: Plantains: How To & a Recipe Round-Up | paleoptimistic

  24. Pingback: How to make your own Plantain Chips - Casa de Crews

  25. Pingback: Plantain Chips - Gumsaba | Your Fitness Community

  26. Pingback: 35 meatless Paleo recipes | Well+Good

  27. Pingback: Paleo Chicken Parm | paleoptimistic

  28. Pingback: The Best 7 Day ‘Budget Friendly’ Flat Stomach Meal Plan!

  29. Pingback: Meal Plan (Week 1) | kriandkyrwhole30

  30. Pingback: Air Fryer Recipes - Air Fryer Expert

  31. Pingback: 20 Clean Family Friendly Superbowl Recipes - Mommy in Sports

  32. Pingback: 9 Paleo Snacks You Can Eat On the Go | Paleo Grubs

  33. Pingback: 9 Paleo Snacks You Can Eat On the Go - Your Herbal Health Shop

  34. Pingback: 25 Paleo Kid's Snack Recipes and Ideas - My Natural Family

  35. Pingback: 50 Paleo Snacks on-the-go Ideas - Who Says Healthy Can't Be Fast?

  36. Pingback: Whole30: Week 4 – she simply said

  37. Pingback: plantains paleo friendly | Paleo Tips | Paleo Diet | Complete Guide

  38. Pingback: Why We Started the Autoimmune Paleo Diet - Dandelion Pie

  39. Pingback: My Healing Diet Holiday Appetizers, a Roundup! » BIOME ONBOARD AWARENESS: THE SCIENCE BEHIND FOOD, OUR MICROBIOME, AND DISEASE

  40. Pingback: Paleo Plantain Chips |

  41. Pingback: Flippin Delicious Whole Food Carbohydrates - Healthy Balance LLC

  42. Pingback: 27 Paleo Recipes for Hanukkah (Grain-Free, Dairy-Free)

  43. Pingback: 27 Paleo Recipes for Hanukkah | wealthhehq

  44. Pingback: Top 10 Snacks for the Healthy Eater - Your AAA Network

  45. Pingback: Paleo Air Fryer Recipes - Crisp and Healthy!

  46. Pingback: 69 Paleo BBQ Recipes - Olive You Whole

Leave a Comment

As Seen On...