Baked Plantain Chips (Video, Paleo, AIP)
These homemade baked plantain chips are crunchy, salty, and delicious! This recipe is a healthy, paleo, AIP snack that’s so simple to make at home.
I had never eaten plantain chips until I went paleo. I don’t think that I even knew what they were! Little did I know how huge of a staple they were in Latin American culture, and how delicious they are. They’re the perfect swap for potato chips, and are arguably even more delicious.
There are so many amazing options for store-bought plantain chips, but I love having the option to make them homemade as well. Not only does it help control the ingredients you add, but it also makes portion control easier.
First, what are plantains? Where do you get them?
Plantains can be loosely explained as starchier bananas. They look the same, but act more like a root vegetable. That’s what makes them perfect for chips!
Green plantains are what we’re using for chips as these are starchier. As plantains turn yellow and eventually, they become sweeter and softer which isn’t as ideal for chips.
Plantains are often available at health food stores like Sprouts or Whole Foods, and I often buy mine at Fiesta. Every area is different, so you have to shop around a bit!
How to make Baked Plantain Chips
- Carefully remove the peels from the plantains by cutting off the ends, making a slice into the center of the plantain peel, and peeling it back.
- Using a mandolin slicer (or a sharp knife) carefully slice the plantains into 1/8″ slices.
- Lay the plantain slices onto the baking sheet and coat with avocado oil, salt, garlic powder, and lime juice.
- Bake in the oven for 15-20 minutes, or until crispy. Rotate once or twice to cook evenly.
- Serve with a salsa, cilantro avocado lime sauce, or guacamole.
The Ingredients & Tools You Need to Make Baked Plantain Chips
Green Plantains
Green plantains are less sweet and more starchy which makes them better for making chips. You can find these at tons of different stores!
Avocado oil
Avocado oil has a high smoke point and really enhances the overall flavor.
Salt
Lime
Just a little bit of fresh lime juice really takes these to the next level!
A dip on the side
Using guacamole or something like this avocado cilantro lime sauce on the side rounds out the whole dish.
Mandolin Slicer
Technically, you can just slice the plantains with a knife. However, not only is it harder to do, but you don’t get even slices which makes the chips bake unevenly.
A mandolin slicer set on a low setting (1/8″) is the best option to get even, thin, and crispy plantain chips. You do have to be careful to make sure you don’t cut yourself, but a plantain is much easier to use on a mandolin slicer than something like a potato!
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How To Make Baked Plantain Chips (Paleo, AIP)
- Total Time: 25 minute
- Yield: 3 servings 1x
Description
These plantain chips are the perfect homemade snack!
Ingredients
- 2 green plantains
- 2 tbsp avocado oil
- Salt to taste (1/2 tsp-1 tsp)
- 1 tsp garlic powder
- Juice of 1/2 lime
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper
- Carefully remove the peels from the plantains by cutting off the ends, making a slice into the center of the plantain peel, and peeling it back.
- Using a mandolin slicer (or a sharp knife) carefully slice the plantains into 1/8″ slices.
- Lay the plantain slices onto the baking sheet and coat with avocado oil, salt, garlic powder, and lime juice.
- Bake in the oven for 15-20 minutes, or until crispy. Rotate once or twice to cook evenly.
- Serve with a salsa, cilantro avocado lime sauce, or guacamole.
Notes
All nutrition facts are estimations and will vary.
- Prep Time: 5
- Cook Time: 15-20
- Category: snancks
- Method: baked
- Cuisine: latin
Nutrition
- Serving Size: 1 cup
- Calories: 339
- Sugar: 2.9g
- Sodium: 402.4mg
- Fat: 18.7g
- Carbohydrates: 41.4g
- Fiber: 2.9g
- Protein: 1.6g
Keywords: plantain chips, snacks
AIP
Low Carb
Paleo
Whole30
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This recipe was quicker and easier than expected! Such a perfect side dish to your mango shrimp ceviche! My husband and kids both enjoyed. As we were sitting down to dinner a neighbor kid knocked on our door and ended up havingn dinner with us. She cleared her plate too! Thank you for your amazing recipes. I don’t feel like I’m “missing out” on real meals by doing AIP thanks to your blog!
★★★★
Aw, I’m so happy to hear that!! Thank you!
What is the best way to store these?
I keep it in the fridge!
I made these for the first time tonight and probably used plantains that were “riper” than recommended. I was wondering if you could include a picture of how the plantain is suppose to look. Mine were starting to have blackness on the skins in parts. I think I’ll need to try the recipe with less-ripe plantains and see how it goes. With the ones I used, they were still tasty but didn’t dry out to be a chip. They were somewhat soft but have good taste.
★★★★★