If you’re craving something crunchy but trying to dodge the usual greasy suspects, baked plantain chips are the snack you didn’t know you needed. Light, crispy, and surprisingly filling, these chips deliver serious flavor without the deep-fried guilt.
While I was growing up, plantains were always on the kitchen counter—sometimes green and starchy, other times black and sticky-sweet. My grandmother would fry them in batches, her apron smudged with oil and love. Over time, I’ve taken the nostalgic flavors I grew up with but with a modern, healthier twist—baking instead of frying without sacrificing that signature crunch.
I really love the oven-baked method because the chips are just as crispy as the fried ones but with less mess and fewer calories. With just a few ingredients and 30 minutes, you’ll have a fresh batch of crispy goodness perfect for snacking, dipping, or topping your favorite bowls.
Choosing the Perfect Plantains
Choose green plantains or the ones that are barely yellow for crispy chips (is it even a chip if it isn’t crispy?!). The reason the green ones work best is that they’re starchier and firmer, more like potatoes. In fact, in many cultures where potatoes are hard to grow because of the heat, people use green plantains instead.
Dark brown plantains, or the yellow ones with brown spots, are sweeter and softer. They’re delicious, both baked and fried, but they don’t get as crisp. Those are best for kelewele or dodo, sweet deep-fried plantains that aren’t as crunchy.
How to Bake Plantain Chips
- Preheat the oven to 400°F (205℃). Line your baking sheet with aluminum foil or parchment paper and spritz it with cooking spray.
- Peel – Using a sharp knife, cut both ends off the plantain. That will make it easier to peel it. Slit a shallow line down the length of the plantain, cutting only through the peel. Remove the peel by pulling it back.
- Slice – Thinly slice the plantains, keeping them all the same thickness.
- Spice – Toss the plantains, salt, paprika, and ground pepper together in a bowl.
- Bake – Place them on your prepared baking sheet in a single layer, spray the plantain slices lightly with the canola oil spray. Bake for 15-20 minutes, turning over slices after 10 minutes, until golden brown and crispy.
- Serve your homemade plantain chips warm or cool with your favorite salsa.
Recipe Variations
- Make ’em spicy! Add a little cayenne pepper or crushed red pepper flakes to the spice mix. Homemade Creole seasoning is also great.
- Mix things up with a garlic herb variety. Sprinkle the chips with garlic powder and dried thyme or oregano before baking.
- Salt and vinegar chip, anyone? Toss raw slices with a splash of vinegar before oiling and baking for a tangy bite.
Tips and Tricks
- A mandoline is terrific for getting evenly cut slices. The investment is worth it, but be careful with your fingers. A sharp knife will do fine if you don’t have a mandoline.
- If you’re taking plantains straight from the fridge, briefly run them under hot water to make them easier to peel.
- Don’t overcrowd the baking sheet. Chips need space to crisp, not steam.
Make-Ahead and Storage Instructions
This baked plantain chips recipe can be made up to 3 days in advance. Let them cool completely before storing them in an airtight container at room temperature. If they soften, just pop them back in a 300°F (150℃) oven for a few minutes to revive their crunch.
What Goes With Baked Plantain Chips
Dunk these babies in fresh guacamole or African pepper sauce for an insanely good snack. Or, pair them with a pulled pork sandwich or, my personal favorite, a jibarito sandwich. Washing them down with a cool glass of homemade ginger juice is always a good idea.
More Scrumptious Plantain Recipes to Try
This blog post was originally published in January 2013 and has been updated with additional tips and beautiful photos