Sweet Baked Plantain Chips (GF, Vegan, Paleo)

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.

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 but 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 there 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.

Ingredients you will need

• 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

• 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.

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 and a dry place. I’m sure they will last much longer but they normally eaten within 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 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 skillfully 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 so 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 18oc/356f, for 15 minutes, making the basket every few minutes. Remove any chips that are already brown.

Other plantain recipes you can try

Spicy Shrimp and Plantain 

Plantain Flour

Plantain Lasagna

Stuffed Plantains

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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 6 votes

Print Pin Rate

Course: Appetizer

Cuisine: Caribbean

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 233kcal

Author: Charla

Ingredients

• 2 ripe yellow plantain only slightly dark, more yellow is best
• 4 tbsp 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 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 skillfully 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 so 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

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