Easy Baked Plantain Chips

Crispy baked plantain chips are easier than you think to make at home and a great healthy snack that’s perfect for dipping in this bright salsa. They’re naturally gluten-free, paleo and Whole30 friendly too!

Have you tried those Barnana plantain chips? Potato chips get the reputation for being addicting, but I haven’t met anything more crave-worthy and impossible to stop eating than a bag of those plantain chips. They’re insanely good. The only downside is the price.

My obsession might result in bankruptcy with the cost of one measly 5 ounce bag. The good news is that all you need to make your own plantain chips is some green plantains, coconut oil and salt — it’s seriously that easy.

I love pairing these baked plantain chips with a fresh salsa so I’ve included an easy recipe for that too, but you can totally snack on these alone or with any other sort of dip.

Why You’ll Love Plantain Chips For Snacking

• Easy and healthy – plantains are naturally gluten-free, paleo, vegan and Whole30 friendly.
• Minimal ingredients – this recipe uses just 3 ingredients for the chips!
• Baked not fried – making these at home means you can bake the chips instead of frying like so many packaged chip recipes. Check out my recipe for fried plantains if you prefer that method and a softer centered plantain that’s perfect as a side dish.
• Ready in less than 30 minutes – they make a quick side dish or appetizer with minimal prep work and cleanup.

Are Plantains Bananas?

They might look like oversized bananas, but plantains are their own thing. Native to tropical regions like the Caribbean and West Africa, they’re starch-heavy, not sugary and are almost always cooked. Think of them as a fruit that behaves more like a potato which makes them great for savory dishes. They’re also loaded with potassium, fiber and gut-friendly resistant starch.

Plantains go through quite the transformation as they ripen — starting out green, turning yellow and eventually going black. For plantain chips, you want to look for the sweet spot of a light green color. This stage gives you a firm texture that’s easy to peel and slice without turning into mush. If it’s too green, peeling the plantain will feel like a wrestling match, but too ripe, and you’re dealing with something soft and sticky that won’t hold up in chip form.

What You Need for Homemade Plantain Chips

• Light green plantains — you’ll be slicing these thinly and diagonally with either a sharp knife or mandoline.
• Coconut oil — this helps the chips crisp up and turn golden brown in the oven. Avocado oil is a good alternative if you don’t have or like coconut oil.
• Salt — sea salt is preferable.

For The Salsa

I love serving these chips with something to dip them into and this salsa is simple to make and the perfect balance of sweet and savory. They’re great with creamy dips too if preferred. Try them with this roasted garlic white bean dip or vegan spinach and artichoke dip.

• green bell pepper
• red bell pepper
• jalapeño pepper
• kiwi
• avocado
• cilantro
• mint
• fresh lime juice

If you’re into “alternative” salsas like this, don’t miss this pomegranate salsa, mango habanero salsa or, this pineapple habanero salsa recipe either. They’re all great with these baked plantain chips.

How To Make Baked Plantain Chips

Get the oven preheating to 350°F degrees and melt the coconut oil.

Peel and slice the plantains on the diagonal in an even thickness — thin is best for chip making — then toss the plantains in the melted oil until they are fully covered.

Lay the chips flat on a baking sheet lined with parchment paper and sprinkle with the sea salt.

Bake the plantains for 15 minutes, then flip them. Continue cooking for another 5 to 7 minutes or until they are crispy and golden brown. Keep a close eye on the chips as they bake — every oven is a bit different and the cooking time will depend on how thick or thin you sliced them.

While the plantain chips are baking, go ahead and combine all of the salsa ingredients if making.

By the way, the tropical salsa served with the plantain chips is also great on so many other things as well! I love it for topping blackened cod or mahi mahi or any other simply cooked seafood like grilled shrimp.

Let the plantain chips cool after coming out of the oven. They’ll crisp up more as they do. Once cooled, they’re ready to enjoy!

The Best Way To Store Leftover Plantain Chips

While they are best immediately after baking, the best way to store plantain chips to maintain a crispy texture is in a paper bag or storage container. The trick is making sure they’ve completely cooled before storing them.

Make More Vegetable Chips With These Recipes:

Butternut squash chips
Zucchini chips
Eggplant chips
Beet chips
Jicama chips