Downshiftology
subscribe to new posts: via email via rss

Baked Plantain Chips

These baked plantain chips are a healthy, homemade snack for when you’re craving something salty and crunchy. They’re naturally gluten-free and paleo-friendly.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

I’m 100% ready for grilling season. Anyone else? If you couldn’t tell from my recent white sangria recipe, I’m roaring and ready to go for outdoor parties and barbecues.

Now, outdoor parties usually include munchies, snacks and crispy things, like potato chips, french fries and tortilla chips. I’ve already shared with you recipes for grain-free, paleo-friendly cassava flour tortilla chips, ultimate seed crackers and curly sweet potato fries. So there’s a few options for healthier, gluten-free snacks.

But today I have another one for you. Crispy and delicious baked plantain chips, which, you’re gonna love.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

If you’ve ever shopped at Trader Joe’s odds are you’ve seen (and likely tried) their plantain chips. And they’re not bad. But when you can easily make them at home with very little effort and a higher quality oil, why wouldn’t you? Fresh is always best.

Plantains are native to tropical areas like the Caribbean and warm climates like West Africa. Upon first glance, they look pretty darn similar to a banana (and yes, they’re a fruit), but they behave much more like a vegetable. They’re quite starchy, not sweet and in terms of nutrition are high in potassium, fiber and resistant starch – which makes them good for gut health.

So when you see a plantain, think potato. Because it always needs to be cooked to be eaten. In terms of recipe development, that means you can bake it, fry it and mash it, just as you would a potato. Today, we’re baking our plantain and making plantain chips. A delicious, salty and crispy little chip that can quickly become addictive (my word of caution).

Plantains range in color from green to yellow to black. Green would be unripe, yellow is moderately ripe and black is ripe. When it comes to plantain chips, you want a plantain that’s in the light green category as it will be firm, easy to peel and easy to slice. A super green plantain will be harder to peel, while a yellow or black plantain will be harder to slice as it’s softer.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

To start off with, you’ll need a small knife to score the plantain lengthwise, just through the peel, in order to peel it. It does not peel easy like a banana. I usually make 3-4 cuts on the ridges to remove the peel.

After making plantain chips dozens of times I can tell you that a mandoline will make slicing your plantain a piece of cake. Of course you can use a knife, but a mandoline will keep your slice thickness perfectly consistent. This is important when it comes to baking time, so that all your chips cook evenly. And did I mention you’ll slice a whole plantain in less than one minute?

Once you’ve got all your slices, put them in a bowl with a little oil and toss. I always opt for avocado oil (my favorite), but you could use coconut oil or olive oil as well. Then, just lay them on a parchment paper lined baking sheet, sprinkle with sea salt and bake for 15-20 minutes or until they just start to turn a little golden.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

Many websites say that homemade plantain chips should be eaten the same day they’re baked. And while that’s true, I always find that mine stay good for 2-3 days after, as long as they’re dry and cooked through (again, thin slicing helps with this). Just place them in a bag or storage container.

Once you’ve baked your plantain chips, they’re perfect for all kinds of dips, including my garlic aioli, dairy-free spinach artichoke dip, best ever guacamole and roasted beet hummus. Oh, these would also pair beautifully with my citrus shrimp ceviche. Can’t forget that one!

Enjoy!

Baked Plantain Chips

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.

(gluten-free, paleo, whole30) These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy.
4.75 from 16 votes

Baked Plantain Chips

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
These baked plantain chips are a healthy, homemade snack for when you're craving something salty and crunchy. They're naturally gluten-free and paleo.

Ingredients

  • 1 green plantain
  • 1/2 tbsp avocado oil
  • sea salt, to taste

Instructions

  • Preheat your oven to 350 degrees fahrenheit.
  • With a small knife, make 3-4 cuts lengthwise down the plantain, just enough to go through the peel. Then remove the peel.
  • Thinly slice the plantain with a mandoline (on the thinnest setting). Add the plantain slices to a bowl and toss with the avocado oil to evenly coat.
  • Line a baking tray with parchment paper and place the plantain slices on the tray in one layer. Sprinkle with sea salt and bake for 15-20 minutes, or until just golden along the edges.

Lisa's Tips

  • I love my mandoline and have used it for years. Just remember that a mandoline is extremely sharp, so be careful when slicing.

Nutrition

Calories: 89.3kcal, Carbohydrates: 19.9g, Protein: 0.5g, Fat: 1.8g, Saturated Fat: 0.2g, Sodium: 150.6mg, Fiber: 1.5g, Sugar: 9g
Course: Appetizer
Cuisine: American
Keyword: baked plantain chips, plantain chips, Whole30 chips
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Reply

Your email address will not be published. Required fields are marked *

42 comments on “Baked Plantain Chips”

  1. Looks amazing. I am a big fan of plantain chips and am going to try your recipe today! 

  2. Do these freeze well?

    • Hi Paula – I’m not sure as I haven’t tried freezing them, but my initial thought is they wouldn’t freeze well. If you try it though, let me know as these questions are helpful to others in the future. :)

  3. Helpful but misses a very important point: the temperature of the oven. I had my slices in the oven for 15 minutes on 180 celsius, and they got black and burnt. Please add an advice about the temperature.

    • Hi Benedek – the temperature for the plantain chips is 350 degrees fahrenheit which is 175 degrees celsius. So it sounds like your oven was a bit hotter than it should have been. Next time I’d try cooking them a few minutes less. :)

  4. Just put a batch of plantain chips in the oven. I don’t own a mandoline so I improvised by using the slicer side of my box grater. Looking forward to the taste test…

  5. How can I store these to keep them crispy? Out of the oven, they were crunchy but after storing in a resealable plastic bag overnight, they turned chewy.

    Thanks!

  6. How thin do you slice your plantain chips with a mandolin? About 1/8th, 1/4th? I’d hate to make them too thin and they burn, but too thick and they aren’t crispy; so I’d love to here the thickness you achieved with your mandolin.

  7. I made these the the other day and they were a little bit soggy when I tried them the next day. Did I overdo it on the oil? Any other thoughts?

  8. Looks like the ultimate snack! Delicious and so easy to make!

    Rating: 5
  9. These are like the perfect snack! Crispy and salty and just the right amount of sweet. Plus guilt free!

    Rating: 5
  10. Love love love plantains! Baked plantain chips are a perfect treat!! So easy to make and healthy! Thx!

    Rating: 5
  11. I love making fried plantains but have never got round to making chips. Look great, must give them a try!

    Rating: 5
  12. Yum, these look fabulous and so easy to make! I would use the mandolin too as you said otherwise they will all be different sizes. Great recipe!

    Rating: 5
  13. I have never cooked with plantains at home but I love them! These chips sound like the perfect way to try it out!

    Rating: 5
  14. I put cinnamon on mine before baking.

  15. Love the recipe however as a Caribbean born and grown, I must say that plantains can definitely be eaten ripe (once the skin is mostly speckled brown and the starchy content is gone from the plantain). If you bite into one and still taste starch, you can simply cut off the bitten part and put the rest in a pot to boil and eat cooked. Ripe plantains taste like a firmer less sweet version of banana and I eat them ripe almost every day. There is no side effects and it’s great for replacing the lining of your gut if you are having digestion problems in addition to the vitamins and minerals it supplies.

    Rating: 4
  16. Yes, I’m ready for grilling season too! And I’m ready to snack on these baked plantain chips! Perfect for healthy snacking!

  17. I love making stuff like this and use them as a crunch to top all sorts of dishes.

  18. I love muching on these chips. I must admit that I have only tried the fried version till now. But now I am surely going to try this baked version. More healthy and tasty. Would add some paprika to give it that extra punch for me.

  19. yes! Definitely a healthy snack and I love that you use avocado oil..my favorite!

  20. Definitely ready for grilling season! Still in the 50s here though, haha. Love that you used avocado oil for this snack recipe – so much better than store-bought, as always!