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This crunchy plantain chips recipe brings together everything I love about snacking homemade. Every bite is savory and satisfying, with a flavor that feels nostalgic and comforting but also a touch exotic. Crisped in the oven, these chips are super simple yet loaded with character—you just need three ingredients to make the best batch right in your kitchen.
I started making these when I craved something crunchy but healthier than regular chips and now we keep a steady jar of them in the pantry. My kids love snacking on them with salsa or homemade dips whenever they come home from school.
Ingredients
- Plantains: sliced thin for the best crunch try finding firm green plantains at the market avoid yellow or black ones for this recipe
- Neutral oil: such as avocado peanut or grapeseed this lets the plantain flavor shine and crisps them without heaviness choose fresh oil with a high smoke point
- Salt: sea salt brings out the flavor and adds that classic chip finish use a good quality salt for the best results
Step-by-Step Instructions
- Prep the Oven:
- Preheat your oven to 350 degrees Fahrenheit so it is hot and ready when your chips are sliced the steady heat makes a huge difference for crunchy results
- Slice the Plantains:
- Peel your plantains carefully since green ones can be tough to handle use the tip of a knife to start an edge then pull off the peel use a mandolin slicer or a sharp knife to create very thin even slices this helps them cook evenly and become nice and crisp
- Oil and Season the Slices:
- Place all the plantain slices in a large bowl drizzle with oil and sprinkle salt over the top toss everything very gently with your hands or a spatula make sure every bit is coated so the chips bake up with great flavor
- Arrange on Baking Sheets:
- Line two baking sheets with parchment paper or a silicone mat lay the slices out in a single layer none should overlap this step is key for even crisping and golden edges
- Bake to Perfection:
- Slide the trays into the oven bake for about twenty to twenty five minutes keep an eye after fifteen minutes and rotate the trays if needed watch closely during the last five minutes as plantain chips can go from golden to too dark quickly you want them dry and crisp but not burned
- Cool and Enjoy:
- Once out of the oven let the chips cool completely on the pans or on a wire rack cooling is essential for developing their crunch as they rest serve or store once fully cooled
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My favorite part about these chips is how each batch comes out a little unique depending on the exact ripeness of the plantains—sometimes super crunchy other times a bit thicker and heartier. Making these always reminds me of vacations with family where someone would always sneak a pinch of salt on top right as they came out of the oven.
Storage Tips
Store fully cooled plantain chips in an airtight container at room temperature for up to one week. If they lose their crunch you can refresh them in a hot oven for three to five minutes. Avoid sealing them while still warm otherwise they may turn soft from steam.
Ingredient Substitutions
If plantains are not available try thinly sliced green bananas for a slightly different but still delicious result. Olive oil works in a pinch though the chips will taste a little fruitier. Smoked salt or flavored finishing salt can be swapped in place of regular sea salt for an extra twist.
Serving Suggestions
Serve plain as a crunchy snack or alongside favorite dips like guacamole salsa or hummus. They also make a fun side to sandwiches soups or even as a crunchy topping for salads or grain bowls. Sometimes I will dust them with a bit of chili powder or toss with cinnamon and coconut sugar for a sweet treat.
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Cultural Context
Plantain chips are a classic snack throughout the Caribbean Latin America and parts of Africa. Every country has its own take—including different ways to slice season and cook. In our family they are always at the table for casual gatherings picnic lunches or summer parties as everyone loves their satisfying bite and subtle flavor
Commonly Asked Questions
- → What kind of plantains are best for making chips?
Use green, unripe plantains for the crispiest texture. They are starchier and less sweet than ripe plantains, resulting in a crunchier bite.
- → Is peeling green plantains difficult?
Green plantains can be tougher to peel due to their firmer skin. Score the skin lengthwise and peel it off carefully to make it easier.
- → What oil should I use for baking?
Choose a neutral oil with a high smoke point, such as avocado, peanut, or grapeseed oil, to enhance crispiness without overpowering the natural flavor.
- → How should plantain chips be stored?
Keep the chips in an airtight container at room temperature. If they soften, briefly reheat them in the oven to restore crunch.
- → Can I add extra seasonings?
Absolutely! Try paprika, curry powder, seasoned salt, or even a touch of cinnamon and sugar for a sweet-and-savory twist.
- → Why let chips cool before serving?
Cooling allows extra moisture to evaporate, ensuring maximum crispness. Spread them out for good air circulation as they cool.