Craving a crispy, savory snack? These homemade Plantain Chips are the perfect solution! Thinly sliced green plantains, baked to golden perfection with a touch of olive oil and salt, create a satisfying crunch that’s hard to resist.
Why You’ll Love This Recipe
- Crispy & Savory: Perfectly crispy chips with a naturally sweet and savory flavor.
- Simple Ingredients: Made with just three ingredients, it’s a wholesome and delicious snack.
- Easy to Make: A straightforward recipe that’s perfect for both beginners and experienced cooks.
- Healthy Alternative: A great alternative to store-bought potato chips.
Ingredients
- Green Plantains: The base of the chips, providing a slightly sweet and starchy flavor.
- Olive Oil: Coats the plantains, helping them crisp up and adding richness.
- Kosher Salt: Enhances the natural flavors of the plantains.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Prepare the Plantains
Preheat the oven to 375°F. Rinse and dry the plantains. Trim the ends and score the skin lengthwise. Peel the plantains.
Step 2: Slice the Plantains
Use a mandoline or sharp knife to slice the plantains into 1/16-inch thick rounds.
Step 3: Toss the Plantains
In a large bowl, combine olive oil and salt. Add the sliced plantains and toss to coat. Separate any slices that are stuck together.
Step 4: Arrange and Bake
Arrange the plantain rounds in a single layer on two baking sheets. Bake for 7 minutes, then rotate the pans and bake for another 8-9 minutes, until golden and crispy.
Step 5: Finish and Serve
Sprinkle with extra salt if desired. Serve warm or at room temperature.
Pro Tips for Making the Recipe
- Thin Slices: Use a mandoline for consistently thin slices.
- Even Coating: Ensure all plantain slices are evenly coated with olive oil.
- Don’t Overlap: Arrange the slices in a single layer to ensure even crisping.
- Check for Doneness: Bake until the chips are firm and easily release from the pan.
How to Serve Plantain Chips
- Snack: Enjoy as a standalone snack.
- Side Dish: Serve alongside dips like guacamole or salsa.
- Garnish: Use as a crunchy topping for salads or soups.
Make Ahead and Storage
Storing Leftovers
Store leftover plantain chips in an airtight container at room temperature for up to 3 days.
FAQs
1. Can I use ripe plantains?
No, green plantains are necessary for crispy chips. Ripe plantains will be too soft and sweet.
2. Can I fry the plantain chips instead of baking?
Yes, you can fry them in hot oil until golden brown and crispy.
3. Can I add other seasonings?
Absolutely! Sprinkle with chili powder, garlic powder, or other spices for added flavor.
4. How do I keep the chips from getting soggy?
Ensure they are fully baked and crispy before removing them from the oven. Store them in an airtight container to prevent moisture absorption.
Print
Plantain Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 8 servings 1x
- Category: Side Dishes
- Method: Baking
- Cuisine: Caribbean, Latin American
Description
These crispy, homemade Plantain Chips are a delicious and healthy snack. Made with just three simple ingredients – green plantains, olive oil, and salt – they’re baked to golden perfection for a satisfying crunch. Perfect for snacking, dipping, or adding a tropical twist to your favorite dishes.
Ingredients
- 2 medium (about 9 inches) green plantains (about 9 1/2 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat the Oven: Arrange the racks in the top and bottom thirds of the oven. Preheat the oven to 375°F (190°C).
- Prepare the Plantains: Rinse the plantains and pat them dry. Trim the ends off each with a sharp knife. Use the knife to score the skin of the plantain lengthwise, taking care to not cut into the flesh. Shimmy your thumb between the skin where it is scored and the flesh of the plantain to separate the two and peel the plantains.
- Cut the Plantains: Using a mandoline, carefully slice the plantains into 1/16-inch thick rounds. Alternatively, use a sharp knife to cut the plantain by hand into 1/16-inch thick rounds. If cutting by hand, take care to cut them as close to 1/16-inch thick and as evenly as possible. Thicker rounds will result in a more toothsome crunch rather than a delicate crisp.
- Toss the Plantains: In a large bowl, combine the olive oil and 1 teaspoon kosher salt. Add the sliced plantain rounds to the oil and salt mixture and toss by hand to coat each round. Take care to separate and coat any plantain slices that may have stuck together.
- Spread the Plantains on Rimmed Baking Sheets: Arrange the coated plantain rounds in a single layer across two (unlined) rimmed baking sheets. It’s okay if the edges of the rounds are touching as they will shrink in the oven, but do not let them overlap.
- Bake the Plantain Chips: Arrange the chips in the top and bottom thirds of the oven. Bake at 375°F (190°C) for 7 minutes. Rotate the pans from front to back and top to bottom. Bake for another 8 to 9 minutes until the plantain chips are golden to golden brown, dry and firm to the touch, and easily release from the pan. If any of the chips feel soft or are sticking to the pan, pop just those chips back into the oven until no longer soft and sticking, about 1 minute more.
- Finish the Plantain Chips and Serve: Sprinkle the plantain chips with more salt, if desired, while still warm from the oven. Serve warm or at room temperature. Leftover plantain chips can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Using a mandoline ensures even slicing for consistent crispness.
- Green plantains are essential for these chips; ripe plantains will be too soft.
- Adjust baking time based on the thickness of your slices and your oven’s temperature.
- Try seasoning with other spices like chili powder or garlic powder for added flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 150kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
