Making your own Baked Plantain Chips is easier than you might think.  Who knew that you really don’t need a deep fryer to make wonderfully crisp Plantain Chips?  They taste better than what you get out of the bag and you get to control the oil they are cooked with.  That makes them very allergy friendly!  This recipe is gluten free, soy free, nut free, dairy free and egg free.  It is also aip and paleo friendly.

Cutting the Plantain Chips

Green plantains are best for making Baked Plantain Chips. The skins may be very hard and tough, therefore I find it easiest to peel them by cutting the ends off first. Then I use my knife to slice through the peel from one end to the other. At this point, I can usually pull the peel away from the flesh of the plantain.

A mandolin makes evenly slicing the plantain chips very quick and easy. However, a sharp knife works perfectly fine too, just pay close attention to cutting the slices as evenly as possible so that they bake evenly.

Season and Bake

Place all of the plantain chips into a bowl, drizzle with your choice of oil, salt, pepper and garlic powder. Use your hands to mix the seasonings and oil around, making sure that all of the chips are coated evenly. Feel free to omit or add any other seasonings you may like. Chili powder, onion powder, lemon pepper or any other seasoning blend would be a fun way to mix up the flavors. Lay the chips out in a single layer on a parchment lined baking sheet. In less than 10 minutes, you will have crisp Baked Plantain Chips coming out of the oven!

More Options

If you want to mix things up a bit, here’s a link to my recipe for Tostones.  These are fried in a pan to achieve the crisp exterior and soft center of the Tostones.  My Baked Plantain Chips and Tostones are awesome with my Easy Guacamole, Fully Loaded Guacamole, Fresh Fiesta Dip, Fresh Avocado Salsa, Shrimp Ceviche or my Coconut Lime Shrimp Ceviche.  They will surely impress at your next Cinco De Mayo party!

Baked Plantain Chips

Healthy, homemade, baked Plantain Chips are surprisingly quick and easy to make and customize the seasonings however you'd like!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Calories: 139kcal

Ingredients  

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• 2 green Plantains - peeled and cut to 1/8″ slices
• 1-2 Tbsp coconut oil - or any other oil you like
• salt & pepper - to taste
• garlic powder - to taste (optional)

Instructions

• Preheat oven to 425 degrees.
• Cut ends off of your plantains and peel them.
• Use a mandolin or slice plantains by hand trying very carefully to cut them evenly to ⅛”. Uneven thickness will make them cook unevenly making it hard to avoid burned chips…. don’t want that!
• In a large bowl, drizzle sliced plantains with oil, salt, pepper and garlic powder (optional). Toss gently to coat all chips on both sides.
• Lay chips in a single layer on a baking sheet lined with parchment.
• Bake until crisp and edges are browned slightly. 8 to 15 minutes depending on thickness.

Nutrition

Calories: 139kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg