Baked Green Plantain Chips
Crispy, golden-baked green plantain chips with just a whisper of oil and salt. These addictive, guilt-free crisps deliver all the crunch of fried chips without the heaviness. A naturally gluten-free, paleo-friendly snack that comes together in under 30 minutes.
For 4 servings
- prep
Preheat the oven and prepare the baking sheets.
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
- prep
Peel and slice the plantains.
1.Cut off both ends of each green plantain with a sharp knife.2.Score the skin lengthwise without cutting into the flesh and peel it away.3.Using a mandoline slicer or a very sharp knife, slice the plantains into thin rounds, about 1/16 inch thick. Uniform thickness is key for even baking.TIPTrim a thin slice off one side first to create a flat base — the plantain won't roll and you'll get straighter, more uniform rounds. - mix
Toss the plantain slices with oil and seasonings.
Place the plantain slices in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, and red chili powder if using. Toss well with your hands, making sure every slice is lightly and evenly coated.
- prep
Arrange the slices on the baking sheets.
Lay the seasoned plantain slices in a single layer on the prepared baking sheets. Ensure the slices do not overlap or the chips will steam instead of crisp.
- bake · ~18 min
Bake until golden and crispy.
Bake for 8 minutes, then rotate the trays and flip each chip. Continue baking for another 7 to 10 minutes, or until the edges are golden brown and the centers are crisp. Watch closely in the final minutes as they can burn quickly.
TIPThe chips will continue to crisp as they cool. If they look slightly soft in the center when hot, they're perfect — don't overbake. - rest · ~10 min
Cool the chips completely.
Transfer the baked chips to a wire rack and let them cool completely for 5 to 10 minutes. They will harden and become fully crisp as they cool.
- serve
Serve the chips or store for later.
Serve immediately at room temperature as a snack. To store, keep in an airtight container at room temperature for up to 3 days.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline slicer for paper-thin, uniform rounds—this ensures even baking and maximum crunch.
- 2Cut a thin slice off one side of the plantain to create a flat base; it won’t roll and you’ll get straighter slices.
- 3Do not skip flipping the chips at the 8-minute mark—it prevents steam buildup and promotes all-over crispiness.
- 4Let chips cool completely on a wire rack; they firm up and become fully crisp only after cooling, not while hot.
- 5Store in an airtight container at room temperature for up to 3 days; avoid refrigerating or they’ll lose crunch.
Adapt it for your goals.
Spicy Chaat Masala
Skip the black pepper and red chili powder; instead, toss the hot chips with a generous sprinkle of chaat masala and a pinch of black salt. The tangy, earthy chaat spice blend gives an authentic Indian street-food twist.
Garlic & HerbGarlic & Herb
Add 1/2 teaspoon garlic powder and 1 teaspoon dried oregano or rosemary to the oil-seasoning mix. Perfect for anyone who loves savory, Mediterranean-style snack chips.
Sweet CinnamonSweet Cinnamon
Omit salt, pepper, and chili; toss the slices with 1 tablespoon melted coconut oil, 1 teaspoon cinnamon, and 1 tablespoon coconut sugar. Ideal for a paleo-friendly, lightly sweet treat.
Smoky ChipotleSmoky Chipotle
Replace red chili powder with 1/2 teaspoon smoked paprika and 1/4 teaspoon chipotle powder. Adds deep, smoky heat that pairs beautifully with guacamole or salsa.
No Oil (Air Fryer)No-Oil (Air Fryer)
Use an air fryer at 350°F for 10–12 minutes, shaking halfway, with zero oil. A lower-fat option that still yields crunch; ideal for oil-free or WFPB diets.
Why this is on our healthy list.
Rich in Resistant Starch
Green (unripe) plantains are a top source of resistant starch, a prebiotic fiber that feeds gut-friendly bacteria and may improve blood sugar control.
Naturally Gluten-Free & Paleo
Made from whole, unprocessed plantains with no grains or refined flours, these chips fit gluten-free, paleo, and whole30 eating patterns.
Packed with Potassium
Plantains are an excellent source of potassium, a mineral that supports healthy blood pressure and muscle function.
Low in Unhealthy Fats
Using just 1 tablespoon of olive oil for the entire batch keeps the fat content moderate and provides heart-healthy monounsaturated fats.
Frequently asked questions
No—ripe plantains are soft and sweet with higher sugar content; they will bake into chewy, caramelized rounds rather than crisp chips. Green, unripe plantains are essential for crunch.
