Baked Green Plantain Chips
These baked green plantain chips offer a healthy, oil-free alternative to traditional fried chips, delivering a satisfying crunch and savory flavor perfect for snacking or as a side.
For 2 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare the plantains: Carefully peel the green plantains. You might need to score the skin lengthwise with a knife and then pry it off, as green plantain skin can be tough.
Slice the plantains: Using a mandoline slicer (recommended for even thickness) or a very sharp knife, slice the plantains into very thin, uniform rounds, about 1/16 to 1/8 inch (1.5-3 mm) thick. Consistency is key for even baking.
Season the plantains: In a medium bowl, combine the sliced plantains with avocado oil, smoked paprika, garlic powder, fine sea salt, and black pepper. Toss gently but thoroughly to ensure every slice is lightly coated with oil and spices.
Arrange and bake: Spread the seasoned plantain slices in a single layer on the prepared baking sheet. Ensure they do not overlap, as this will prevent them from crisping properly. You may need to use two baking sheets.
Bake for 10-12 minutes, then carefully flip each chip using tongs or a spatula. Continue baking for another 8-10 minutes, or until the chips are golden brown, slightly curled at the edges, and feel crisp. Keep a close eye on them during the last few minutes, as they can burn quickly.
Cool and serve: Remove the baking sheet from the oven and let the chips cool completely on the sheet. They will crisp up further as they cool. Serve immediately or store in an airtight container.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mandoline for Uniformity: A mandoline slicer is highly recommended for achieving consistently thin slices, which is crucial for even baking and crisp texture. If using a knife, take your time to slice as thinly as possible.
- 2Don't Overcrowd: Ensure plantain slices are in a single layer without overlapping on the baking sheet. If necessary, use two baking sheets and rotate them halfway through baking for optimal crisping.
- 3Watch Closely: Plantain chips can go from perfectly golden to burnt very quickly, especially towards the end of the baking time. Keep a close eye on them and remove them as soon as they are crisp and golden.
- 4Cool Completely: The chips will continue to crisp as they cool. Resist the urge to eat them warm if you want maximum crunch.
Adapt it for your goals.
Flavor
Add a pinch of cayenne pepper or chili powder to the spice mix for a fiery version, or sprinkle with a dash of Tajín after baking.
FlavorFlavor
For a hint of sweetness, omit the garlic powder and add 1/4 tsp of cinnamon and a tiny pinch of brown sugar to the spice blend.
FlavorFlavor
Mix in dried oregano, thyme, or rosemary with the salt and pepper for an aromatic, Mediterranean-inspired chip.
Why this is on our healthy list.
Rich in Potassium
Green plantains are an excellent source of potassium, an essential electrolyte that helps maintain fluid balance, nerve signals, and muscle contractions.
Good Source of Fiber
High in dietary fiber, plantains promote healthy digestion, aid in satiety, and can help regulate blood sugar levels.
Vitamin C Boost
Plantains provide Vitamin C, an antioxidant that supports the immune system and plays a crucial role in skin health and collagen production.
Frequently asked questions
No, this recipe specifically calls for green plantains. Ripe (yellow or black) plantains are much sweeter and softer, and will not crisp up in the same way; they tend to caramelize and become chewy rather than crunchy.
