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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.
Course Appetizer
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 233kcal
Author Charla


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


  • 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.


  • 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 so prevent them from burning.
  • The chips tend to get more crispy as they cool down.


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