These baked plantain chips are a guilt-free, crunchy snack that transforms simple plantains into a savory treat.
Naturally high in fiber and packed with healthy fats from coconut oil, they are low in saturated fat and completely plant-based.
Quick, easy, and perfect for everyday snacking, they make a satisfying, wholesome alternative to traditional fried chips.
Baked Plantain Chips
Equipment
- 1 large mixing bowl
- 1 – Whisk or spoon
- 1 Large Baking Sheet
- Aluminum foil or parchment paper
- 1 sharp knife or mandoline slicer
Ingredients
- 3 medium plantains or raw bananas, peeled
- 4 tablespoons coconut oil
- Salt to taste
- Red chili powder to taste
- Black pepper to taste
Instructions
- Preheat the Oven: Start by setting your oven to 425°F (220°C) and allow it to preheat for 15 minutes.This ensures that the plantain slices cook evenly and achieve a perfectly crisp texture without drying out. Line a large baking sheet with aluminum foil or parchment paper to prevent sticking and make cleanup easier.
- Prepare the Plantains: Peel the plantains carefully and slice them into even, thin rounds. Uniform slices are important so that each chip bakes at the same rate. For thinner chips, keep an eye on them while baking, as they will crisp faster.
- Mix Oil and Seasonings: In a large mixing bowl, combine the coconut oil, salt, red chili powder, and black pepper. Whisk well until fully incorporated. This spice blend not only adds flavor but also helps the chips develop a golden, appetizing color.
- Coat the Plantain Slices: Add the plantain slices to the bowl and gently toss until each piece is evenly coated with the spiced coconut oil mixture. Ensure every slice is covered, as this will enhance flavor and help achieve a crispy, golden finish.
- Arrange on Baking Sheet: Spread the coated plantain slices in a single layer on the prepared baking sheet. Avoid overlapping slices, as this can cause uneven cooking and soggy spots.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20–25 minutes. Flip the slices halfway through to ensure both sides turn golden and crisp. Keep an eye on the thinner slices toward the end to prevent burning.
- Cool and Serve: Once baked, remove the chips from the oven and let them cool slightly on the baking sheet. Cooling allows them to crisp further. Serve immediately for the best crunch, or store in an airtight container for later snacking.
Notes
- For the crispiest results, slice plantains evenly using a mandoline or sharp knife. Thinner slices will bake faster and produce a crunchier texture, while thicker slices give a slightly softer bite.
- Coconut oil is preferred for flavor and healthy fats, but you can also use olive oil or avocado oil as alternatives.
- Adjust spices to your taste—smoked paprika, garlic powder, or cumin can add unique twists.
- Keep an eye on the chips toward the end of baking, as they can burn quickly if left unattended.
- These chips are perfect for meal prep or as a snack to take on-the-go.
Chef’s Secrets for Perfect Chips
Achieving restaurant-quality baked plantain chips comes down to a few key techniques.
First, always preheat the oven thoroughly; a hot oven ensures the chips crisp evenly rather than steam.
Second, coat each slice generously but evenly in oil and seasoning—this helps them brown beautifully while absorbing flavor.
For an extra crunch, try leaving the chips uncovered for a few minutes after baking to let residual heat dry them slightly.
Finally, experiment with seasoning blends.
A pinch of smoked paprika or a sprinkle of garlic powder can elevate your chips to gourmet-level snack status.
Serving Suggestions for Everyday Enjoyment
Baked plantain chips are versatile and pair wonderfully with a variety of accompaniments.
Serve them as a standalone snack, or accompany with dips like guacamole, salsa, or yogurt-based sauces.
They also make a delightful crunchy topping for salads or soups.
For parties, consider arranging them alongside other finger foods for an eye-catching platter.
Warm or at room temperature, these chips maintain their crispiness and make a satisfying snack anytime.
Storage Tips for Maximum Freshness
To preserve crunch and flavor, store baked plantain chips in an airtight container once fully cooled.
Avoid refrigeration, which can introduce moisture and make the chips soft.
Stored properly, they stay crisp for up to 4–5 days.
For longer storage, consider vacuum-sealing or keeping them in a cool, dry pantry.
If chips lose some crunch over time, a short 2–3 minute reheat in a preheated oven will restore crispiness.
Frequently Asked Questions
1. Can I use ripe plantains instead of raw?
Yes, but note that ripe plantains are sweeter and softer, so the chips may not become as crisp as those made from raw plantains.
Adjust baking time to prevent burning.
2. Can I make these chips oil-free?
While you can reduce or omit the oil, it helps achieve a crisp, golden texture and enhances flavor.
Lightly brushing the slices may be a good compromise.
3. How thin should the plantain slices be?
Aim for 1/8–1/4 inch thickness. Thinner slices crisp faster, while thicker slices retain a slight chewiness.
Consistency is key for even baking.
4. Are these chips gluten-free and vegan?
Yes! Using plantains and coconut oil makes these chips naturally gluten-free and completely plant-based, perfect for vegan diets.
5. Can I freeze baked plantain chips?
It’s possible, but freezing may cause them to lose crispness. If freezing, store in a sealed container and re-crisp in the oven before serving.
