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BLANK » Recipe Index » Caribbean Dishes

Sweet Baked Plantain Chips (GF, Vegan, Paleo)

May 7, 2020 by Charla 20 Comments

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plantain chips collage

Learn how to make oven baked plantain chips from scratch. A crispy healthy, vegan, paleo, no gluten alternative snack made from sweet yellow plantains that's way better then potato chips.

chips in a boel

Baked plantain chips

The chips are naturally sweet thanks to the natural occurring ripeness of the plantains.

They are delicious, airy, light and full of goodness all in one serving and made in less than 30 minutes.

Plantain is big business for people who live in the Caribbean, Africa and Latin America. It's that starch enriched staple that we boil, mash, bake, make into Porridge  or even make an amazing Curry with

Things have changed now and with cooking techniques evolving say hello to plantain chips.

These chips have been on the scene for quite so time now but just like coconut milk, more Western countries have started to incorporate them into the lifestyle.

Who knew that plantain - sweet or savoury would be that delicious nutritional alternative to regular old potato chips.

Actually, question.....do people still consume potato chips? I swear all things plantain seems to be the latest craze.

closer shot of chips in a bowl

Ingredients you will need

Ingredients for baked plantain chips

  • Ripe plantains: You want ripe yellow plantain with no little or no dark spots on them.
  • Oil: A cooking oil with a high smoke point so this olive, avocado or coconut oil.
  • Himalayan pink salt: Used for taste

How to make baked plantain chips

baked plantain chips steps 1-2

  • Cut the ends of the plantain and score, lengthways with a knife to remove the skin

  • Cut each plantain as thin as possible or use a mandolin slicer to achieve this.
  • Then drizzle and coat with olive oil

  • Place the plantain discs on a lined baking tray and bake for roughly 25 minutes, until golden.
  • Add the pink salt to taste once the chips have cooled down.

Air fryer version

  • Coat the fryer basket in olive oil
  • Lay the chips on the basket, evenly spaced out (work in batches if needed)
  • Set your fryer to 180c/350f for 12 minutes (Ifind the chips brown between 8-12 minutes)
  • Shake the basket every few minutes throughout the given time and remove any chips that brown quickly.

Different flavours to try

These chips are so versatile you can pretty much jazz them up with a number of herbs and spices. Simply use whichever herb or spice you desire after you have finished baking or fryer them;

  • Herbaceous: Thyme, chives, parsley,  rosemary, coriander, sage
  • Warming spices: Cinnamon, nutmeg, mace, ginger
  • Subtle spices: Paprika, black/white pepper, garlic/onion powder, turmeric
  • Spiciness: Cayenne, chilli powder/flakes
  • Tangy: Orange/lemon/lime powder

How long do the chips last?

They don't last very long in my house but as a general rule of thumb about a week (depending on storage)

In order to retain the crispiness. Once cooled store in an airtight bag or container in a dry place for 2-3 days.

Can you use a banana instead or plantain to make this recipe?

Yes, but you will want to use a banana that is quite firm. Keep in mind that banana chips will most likely be sweeter in taste.

Are plantains chips and banana chips the same thing?

No, although a banana and a plantain belong to the same family. Plantains contain much more starch, cannot be eaten raw and are less sweet in comparison to a banana.

The element of sweetness will vary between these chips depending on their ripeness.

Can you use green plantains instead to make the chips savoury?

Yes, simply follow the same instructions to yield unsweetened chips.

Green plantain when peeled tends to darken quite quickly so have salted water in a bowl and place each peel plantain in the bowl and blot dry before slicing.

Notes and tips

  •  Use firm, ripe plantain. In order to make these plantain chips, you are going to need yellow plantain. You need them to be more on the yellow side with only a few black spots. This is to make sure the chips are firm but sweet and still hold up as they bake,
  • Use a mandolin slicer.  If you aren't skilled at chopping or simply want your chips to be evenly slice, invest in a mandolin slicer. Alternatively, you can skilfully slice by hand using a paring knife.
  • The thinner the chips the crisper the results. Thinner chips always bake quite quickly, keep an eye on them as they will bake quicker then 25 minutes .Thickener chips will take longer to bake 25-30 minutes.
  • Batch bake if necessary. Depending on the size of the tray you may need to bake in batches. Make sure there is a space between and no over crowding
  • Uneven baking. Sometimes some plantain chips will bake quicker than others. If that's the case simply remove the ones that are ready to prevent them from burning.
  • The chips tend to get more crispy as they cool down.
  • To make this recipe in an air fryer set to 180c/356f, for 15 minutes, checking the basket every few minutes. Remove any chips that are already brown.

two bowls of chips

Other plantain and gree banana recipes you can try

  • Spicy Shrimp and Plantain 
  • Plantain Flour
  • Green Plantain Chips
  • Plantain Lasagna
  • Stuffed Plantains
  • Green Banana Mash

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Close up of the chips

Sweet Baked Plantain Chips

Learn how to make oven baked plantain chips from scratch. A crispy healthy, vegan, paleo, no gluten alternative snack made from sweet yellow plantains that's way better then potato chips.
5 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: Caribbean
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 233kcal
Author: Charla

Ingredients

  • 2 ripe yellow plantain only slightly dark, more yellow is best
  • 4 tablespoon of olive oil
  • himalayan pink salt to taste

Instructions

  • Preheat the oven to 180C/356F/gas mark 4
  • Line a tray with parchment paper
  • Cut the ends off each plantain and score as far as the skin length ways.
  • Use your hands to pull away the peel and discard.
  • Use a knife to slice the plantains as thinly as possibly or use a mandolin slicer to do this for you.
  • Place the plantain discs in a large bowl then drizzle the olive oil onto them.
  • Use your hands to evenly distribute the oil over both sides of each chip.
  • Place each chip on the lined tray leaving a small gap between each one. If using one tray you might have to work in batches to bake.
  • Bake in the oven for roughly 25 minutes. Check the chips periodically as they can darken quicker than other chips.
  • Turn them over half way through the cooking time. If any have darkened both sides too quickly, remove them and bake the rest.
  • The chips should be golden/slightly dark in colour once cooked.
  • Allow to cool completely, add the desired amount of pink salt to taste before storing in an airtight bag.

Notes

  • Use firm, ripe plantain. In order to make these plantain chips, you are going to need yellow plantain. You need them to be more on the yellow side with only a few black spots. This is to make sure the chips are firm but sweet and still hold up as they bake,
  • Use a mandolin slicer.  If you aren't skilled at chopping or simply want your chips to be evenly slice, invest in a mandolin slicer. Alternatively, you can skilfully slice by hand using a paring knife.
  • The thinner the chips the crisper the results. Thinner chips always bake quite quickly, keep an eye on them as they will bake quicker then 25 minutes .Thickener chips will take longer to bake 25-30 minutes.
  • Batch bake if necessary. Depending on the size of the tray you may need to bake in batches. Make sure there is a space between and no over crowding
  • Uneven baking. Sometimes some plantain chips will bake quicker than others. If that's the case simply remove the ones that are ready to prevent them from burning.
  • The chips tend to get more crispy as they cool down.

Nutrition

Calories: 233kcal | Carbohydrates: 29g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 77mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

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    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)
  • 2 cups and a bowl of souse
    Chicken Foot Souse

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Janet says

    June 02, 2023 at 11:55 pm

    5 stars
    So easy, so healthy and so delicious.

    Reply
    • Charla says

      June 03, 2023 at 1:32 pm

      Thank you so much.

      Reply
  2. Priya Shiva says

    May 08, 2020 at 3:19 pm

    5 stars
    OMG! I'm such a big fan of plantain chips. I think my whole family loves it!

    Reply
    • Charla says

      May 08, 2020 at 8:56 pm

      Thanks Priya. I'm glad you are a fan too.

      Reply
  3. veenaazmanov says

    May 08, 2020 at 3:04 pm

    5 stars
    Thanks for the detailed explanations to making these amazing Baked Plantain Chips. Love the texture and the presentation, These look delicious and crunchy too.

    Reply
    • Charla says

      May 08, 2020 at 3:05 pm

      Thank you so much!!

      Reply
  4. Toni says

    May 08, 2020 at 3:00 pm

    5 stars
    This is such a delicious snack! My kids loved it.

    Reply
    • Charla says

      May 08, 2020 at 3:06 pm

      Yay! I'm so happy to hear that.

      Reply
  5. Dannii says

    May 08, 2020 at 2:24 pm

    5 stars
    I discovered these when we were in the Dominican Republic. I have to try making them myself.

    Reply
    • Charla says

      May 08, 2020 at 2:33 pm

      I highly recommend trying your hand at them Dannii

      Reply
  6. thisiswholesome says

    May 08, 2020 at 2:19 pm

    5 stars
    I love this as a snack or on top of breakfast oatmeal...so good!

    Reply
    • Charla says

      May 08, 2020 at 2:21 pm

      I totally agree!!

      Reply
  7. Beryl says

    April 07, 2020 at 6:30 am

    Can you do this with bananas. We dont have plantains in Australia.

    Reply
    • Charla says

      April 07, 2020 at 3:06 pm

      It should be okay HOWEVER, I would advise you to use bananas that are quite firm to the touch. In other words, the skin of the bananas should be high yellow with no black spots.

      Reply
  8. Laura says

    January 15, 2019 at 11:55 pm

    Have you done these without oil?

    Reply
    • Charla says

      January 16, 2019 at 10:57 am

      No not yet. I suppose it could work since the plantains are naturally moist and would bake with the dry heat.

      Reply
  9. Cathy says

    January 12, 2019 at 4:32 pm

    Can other salt be used I really don’t keep pink salt on hand and it is hard to find

    Reply
    • Charla says

      January 12, 2019 at 4:35 pm

      That's not a problem. You are more than welcome to use which ever salt you have to hand.

      Reply
  10. Ester kocht says

    January 11, 2019 at 10:22 pm

    I love love plantain chips!! I'm so making this recipe tomorrow!! Thank you for sharing!!

    Reply
    • Charla says

      January 12, 2019 at 9:16 am

      Thanks Ester. I hope you like the chips as much as I do.

      Reply
5 from 7 votes (1 rating without comment)

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plantain chips collage
a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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