Homemade Plantain Chips

Homemade Plantain Chips have become a go-to snack in our house. I wanted to try something healthier and less processed than bagged chips, and now my husband asks for them every week! Even the kids devour them straight off the baking sheet before they're fully cooled.

Unlike traditional plantain chips, these chips are baked in the oven instead of deep-fried, which cuts down on the calories. I seasoned mine with salt and pepper, but you can play around with different seasonings to get your desired result. They’re great as a healthy snack, dipped in salsa, or as a crunchy side for sandwiches, soups, or taco night.

If you prefer to eat full plantains, try this Grilled Plantains recipe!

What are plantains?

Plantains look like oversized bananas, but they're actually a starchy cousin that's more commonly used in cooking than eaten raw. Originally from Southeast Asia but now grown throughout the Caribbean, Central America, and parts of Africa, plantains are a staple ingredient in many global cuisines.

Unlike bananas, plantains aren't sweet when green. They're firm, earthy, and slightly nutty, which makes them ideal for slicing thin and baking or frying into chips. As they ripen, they become sweeter and softer, but for chip-making, a light green or just-turning-yellow plantain gives you the perfect texture: crisp, not chewy. Once baked, they have a satisfying crunch and a mild flavor that pairs perfectly with a sprinkle of sea salt or a dash of your favorite seasoning.

Before You Get Started

Here are some important things you need to know before making this recipe:

• Mandolin = must: A mandolin slicer ensures even, ultra-thin slices that crisp up evenly. If you don't have one, use a sharp knife and slice as thin as possible.
• Don't skip the resting time: Letting the chips cool for at least 15 minutes after baking helps them finish crisping up.
• Double batch tip: These go fast. Slice and prep two plantains at once, but bake them on separate trays so they don't overlap.
• Choose the right plantains: For crispy chips, go with a light green or just-turning-yellow plantain that's still firm to the touch. The riper the plantain, the sweeter and softer the chip, which can lead to uneven baking or soggy spots.

How to Make Baked Plantain Chips

Here's how to make your own plantain chips in the oven:

1. Preheat the Oven

Line a baking sheet with parchment paper and get your oven warmed up.

2. Peel the Plantain

Cut off the ends and carefully remove the peel without cutting into the plantain.

3. Slice the Plantain

Use a mandolin or sharp knife to slice the plantain into thin, even rounds.

4. Toss with Oil and Salt

Lightly coat the slices in oil and sprinkle with salt.

Pro tip: If you want to cut down even more on the calories, use spray oil to coat the plantain slices.

5. Arrange and Bake

Lay the slices in a single layer on your baking sheet and bake until golden and crisp.

6. Let Them Cool

Cool the chips on the pan for at least 15 minutes so they firm up before eating.

How to Make Plantain Chips in the Air Fryer

If you want crispier chips in less time, the air fryer is a great option. Here's how:

1. Prep the Plantain

Peel the plantain and slice it thin using a mandolin or a very sharp knife. The thinner, the better for crispiness.

2. Toss in Oil and Seasoning

Lightly coat the slices with oil (coconut, avocado, or olive oil) and sprinkle with salt or your favorite seasoning.

3. Air Fry in a Single Layer

Place the slices in a single layer in your air fryer basket. Avoid overlapping, or they won't crisp properly.

4. Cook at 350°F

Air fry at 350°F for about 8–10 minutes, flipping halfway through. Keep an eye on them. They can go from golden to overdone quickly.

How to Store, Reheat, and Serve

Here's how to keep your plantain chips fresh throughout the week:

• Store: Once cooled, keep plantain chips in an airtight container at room temperature for up to 5 days. Add a paper towel inside to help absorb moisture and keep them crisp.
• Reheat: If chips start to soften, pop them back in a 300°F oven for 5–7 minutes to re-crisp.
• Serve: Serve alongside Guacamole, Black Bean Dip, Homemade Hummus, Tuna Salad, or Classic Chicken Salad for an easy lunch board.

Variations and Simple Swaps

Want to change up the recipe? Here are a few simple swaps:

• Use savory spices: Add a sprinkle of smoked paprika, garlic powder, or chili powder before baking for extra flavor.
• Try sweet versions: Use a riper yellow plantain and toss with cinnamon and a pinch of brown sugar before baking for a lightly sweet chip.
• Use avocado oil: Coconut oil adds a subtle sweetness, but avocado oil is great for a more neutral flavor and high smoke point.