Crunchy, salty, and nutritious Baked Plantain Chips are the healthier answer to your potato chip cravings!
The first time I ate a plantain was a really unfortunate event for me. I didn’t know what a plantain was, but I assumed—like many do, I reckon—that it was sort of like a banana. Don’t be like me. Before you buy plantains for the first time, take note: plantains look like bananas, but you’ll want to cook them before you take a big bite.
Green plantains especially need a thorough cooking before they’re tasty. But trust me, they’re worth cooking! Think of them like a starchier banana that tastes better with salt (to me) than sweet stuff. You can roast them, grill them, sauté them, and more, but by far, my favorite way to eat plantains is baked into crispy chips. They’re so snackable!
This baked plantain chips recipe is my go-to for when the plantains show up in my grocery store’s produce section. You can make these chips with green plantains. You don’t have to let them ripen if you’re going to cook them into chips. And these chips are so good. You’ll have trouble stopping at a handful. But the great thing about plantain chips is that you’re getting nutrition, too, so if you eat enough of them, they’ll fill you up, unlike greasy potato chips!
Are Baked Plantain Chips Healthy?
Plantains are healthy and have lots of nutritional value to offer, which makes these plantain chips an especially healthy snack. They’re packed with fiber, potassium, and vitamins A, B6, and C. They’re hearty, with more calories than a typical banana and even a small dose of protein. Plantains are naturally low in fat.
Overall, this snack is mostly comprised of unprocessed, whole ingredients, plus it’s vegan and free of gluten and dairy. You can use olive oil instead of vegetable oil if you want a healthier oil, and you can control the sodium content to your preference by using more or less salt.
Peeling Plantains
While there is usually one way to peel a banana, I want to remind you that plantains aren’t bananas, and as such, there’s definitely a different way to peel them! If this is your first rodeo with plantains, these steps will come in handy.
- Cut off the ends: Use a small paring knife to cut off both ends of the plantain. Just cut the tips off to where you can see the flesh of the plantain.
- Cut slits down the seams: Plantains have clear, rigid corners running the length of the peel. Use that same small paring knife to cut slits the whole way down each seam, trying not to cut the plantain flesh inside.
- Peel off each “panel” of the peel: You should be able to pull up each panel between the slits you made with the paring knife with your fingers, but if you can’t, use the paring knife to pry up an edge on one end. Grab each section of the peel and pull it off.
How Do I Store Leftovers?
Store baked chips in an airtight container or paper bag at room temperature, where they will keep for 2-3 days. I don’t think you should freeze these chips, as it will ruin the crispy texture!
Serving Suggestions
Plantain chips are a great side for curries and salads. Try this Easy Vegetable Curry for a fun pairing flavor, this Coconut Chicken Curry for something hot and spicy, or this Watermelon-Feta Salad With Cajun Shrimp for a light, protein-rich dinner.
A plantain chip will be a great vehicle for some tasty dips, too, and will be a unique hit at your parties. Try this Sour Cream Dip or this Harissa Aioli for some delicious appetizers.
For your new plantain-filled life, check out these Caribbean Chicken Bowls With Grilled Plantains and Caribbean Baked Salmon Plantain Noodle Bowls With Coconut Avocado Sauce.
Ingredients
- 2 large green plantains
- 1½ tablespoons vegetable oil
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 350℉.
- Peel the plantains by making lengthwise incisions and removing the skin.
- Using a mandoline slicer, thinly slice the plantains.
- Toss the plantain slices with vegetable oil in a bowl until evenly coated.
- Place the seasoned plantain slices in a single layer on a parchment-lined baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden and crispy. Sprinkle salt over the hot plantains and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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