For the ultimate crispy snack, you can’t beat homemade plantain chips. They’re unbelievably simple to make, with a wholesome flavor and crunch that’s irresistible.
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Why I Love This Plantain Chips Recipe
If you love tortilla chips, potato chips, pita chips, or any other kind of chips, you have got to try plantain chips. Here’s why:
- Totally delicious: Although they might look like banana chips, they are actually savory and mild, similar to a potato chip but with a heartier taste and an almost cracker-like crunch. Once you start eating them, you’ll be tempted to finish the whole batch.
- EASY + more bang for your buck: Sure, you can find plantain chips at most grocery stores – but when you see how easy it is to make your own, you’ll hardly ever reach for factory-made plantain chips again. (And let’s be real, the bags are mostly full of air, anyway.)
- Goes with all your favorite lunches: I love eating plantain chips with sandwiches, wraps and pretty much any other lunchtime main that I’d typically enjoy with potato or pita chips.
Looking for more ways to use plantains? Check out my other plantain recipes for Tostones (crispy fried and smashed plantains) and Maduros (pan fried sweet plantains).
You’ll Only Need 3 Ingredients
Are you ready for this ingredients list? It’s so short that it’s almost funny! But I did warn you that this recipe is almost unbelievably simple. Here’s all you need to make homemade plantain chips:
- Plantains: Peeled and thinly sliced. I like to use a mandolin for this, but a sharp knife is fine, too.
- Oil: Go for a neutral-flavored oil that can withstand a little heat – think avocado, peanut, grapeseed, etc.
- Salt: Sea salt is my favorite, but any salt will work.
Is a Plantain the Same as a Banana?
While plantains look like oversized bananas, they are definitely not the same when it comes to taste or texture. Plantains are part of the banana “family,” but they’re much less sweet, and much more starchy – so you probably won’t be peeling one to eat raw anytime soon!
While bananas are a light, sweet fruit option you can eat anytime, think of plantains along the lines of potatoes or sweet potatoes: scrumptious, but definitely a cooking ingredient.
How to Make Plantain Chips
Making homemade plantain chips is about as easy as it gets – you literally just slice and bake them! A smidgen of oil and salt adds all the flavor and crispiness you need.
- Prep the oven. To begin, preheat the oven to 350°F.
- Prep the plantains. Peel the skins off and cut the plantains into thin slices. This is easy to do with a mandolin (but be careful, they are so sharp!). A knife is fine too – just shoot for thin, even slices.
- Add oil and seasonings. Transfer the sliced plantains to a large bowl. Drizzle with your oil of choice, sprinkle with salt, and lightly toss with your hands or a spatula to coat.
- Bake! Line two baking sheets with parchment or silpats. Lay the slices on the baking sheets in a single layer, and bake for about 20 – 25 minutes. You’ll know they are done when they’re fairly crispy, although they will crisp more as they cool.
- Cool. Let the chips cool to room temperature before serving or storing.
- Enjoy!
Tips and Variation Ideas
- Use unripe(ish) plantains: Plantains range from jade-green to yellow to black, depending on how ripe they are. For a good crunchy chip, you should look for green plantains. Green plantains are unripe – and therefore, less sweet and soft than yellow or black plantains. However, be warned: the darker green the plantain, the harder it is to peel! Go for lighter green ones instead.
- Cooling is important: Let the chips cool with plenty of air circulation, so they don’t steam as they cool and get soft. I recommend cooling them on a rack. You can also let them cool in the turned-off oven with the door propped open a bit.
- Adding extra seasonings: My favorite way to add extra seasonings? Sprinkle them over the cooled plantain chips in a serving bowl, and give the whole batch a shake and stir to coat. Try adding paprika and curry powder, seasoned salt, or even cinnamon and sugar.
How to Store
Freshly-made plantain chips should be stored in an airtight container or zip-top bag at room temperature. If they seem to soften up while stored, you can re-crisp them in the oven for a few minutes.
Plantain Chips
Ingredients
- 2 plantains, peeled and thinly sliced
- 2 tablespoons neutral oil, such as avocado, peanut, or grapeseed oil
- ½ teaspoon sea salt
Want to save this recipe?
We’ll email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350°F.
- Peel the plantains and thinly slice with a mandolin or sharp knife. Place the plantain slices gently into a large mixing bowl. Drizzle with oil, sprinkle with salt, and gently toss until evenly coated.
- Line two baking sheets with parchment paper, and arrange the sliced plantains in a single layer. Bake for 20 – 25 minutes, or until crispy.
- If you decide to use additional seasoning, toss the baked chips with seasonings in a large bowl.
- Store leftovers in an airtight container.
Nutrition
Categories:
Post may contain affiliate links. Read my disclosure policy.
