Have you tried plantain chips? I first tried store-bought plantain chips from Trader Joe’s and I’ve become quite addicted. They have three different varieties – sweet, savory and spicy. Worth keeping them so much that I decided to try making them myself. I’m so glad I did because this kitchen-made version is so much better than store-bought. It holds up!

These kitchen-made plantain chips are truly straightforward to make, only require three ingredients, and are ready in simply about 30 minutes. They make a dependable appetizer or snack and are great for dipping in guacamole, hummus, and vegan salsa con queso!

What are plantains?

Plantains, like bananas are high in potassium, fiber, vitamins and minerals. And even though they look simply like bananas, they’re more like a starchy potato than a fruit. Because they contain so much starch, they must be cooked to enjoy. Like a banana, they vary in ripeness from green to yellow. Yellow plantains are sweeter than green, and should not be used to make plantain chips, light green plantains or ones that have simply turned yellow are used instead. You don’t want too many dark spots on them or they’ll be too ripe and difficult to slice. Plantains are naturally gluten-free, vegan, dairy-free, Whole30 and Paleo friendly.

Ingredients needed

Only a few simple ingredients and you’re well on your way to a flavor-packed, nutritious snack! This method is especially straightforward to adapt to either sweet, savory or spicy, too! Here’s what you’ll need:

Plantains. For this method, it’s go-to to use light green plantains that are simply about to start turning yellow. If you use particularly green ones, they will be hard to peel and will have particularly little sweetness. However, when the plantain is simply about (or starting) to turn yellow, it still has enough starch to create crispy chips, but also has a bit of sweetness.
Flaky sea salt. To bring out all of the savory taste!
Olive oil. A cooking oil with a high smoke point works dependable and I typically use olive oil, but avocado oil or coconut oil will work great too.
Other spices. Plantain chips made with only sea salt are savory enough, but these are straightforward to customize with any go-to seasonings. Sometimes I add garlic powder and a dash of cayenne pepper or make them sweet and omit the salt, and add cinnamon and sugar. We’ll talk more about flavor options below.

How for this dish

Making your own plantain chips at home is especially straightforward. I would recommend using a mandoline to evenly slice the plantains into quite thin chips. However, if you don’t have one, you can cut them into thin pieces with a sharp knife. Here’s the simple process:

Scroll down to the recipe card for the printable recipe.

Prep. Preheat the oven to 350 degrees F and line a large baking tray with parchment paper. Peel the plantains by cutting the ends off and slicing gently down the length of the plantain skin about 3 times. You want to cut through the peel, but try not to cut into the plantain much or at all. This should make it so the peel comes off easily. Discard the peels.
Cut plantains. Using a mandoline or a sharp knife, thinly slice the plantains into even pieces. You want these to be as thin as possible, which I find most unfussy with a mandoline on the thinnest setting.
Bake. Place the plantain chips into a bowl with the olive oil. Toss to coat the plantains evenly. Line the plantains on the prepared baking sheet and sprinkle on the flaky sea salt. Bake for 10 minutes, flip, and bake for an additional 10-13 minutes until the chips are lightly browned and beginning to get crispy. They’ll crisp up a lot more once they cool.
Enjoy! Let cool and serve on their own or with dip. These are dependable enjoyed day of, but can be kept in an airtight container for a few days.

Serving suggestions

Plantain chips are SO good straight off the baking pan, but here are some other ideas for ways to serve them:

As a side with a salad or soup.
For snacking with hummus, yogurt dill sauce or baba ganoush.
As a substitute for potato chips or crackers.

Frequently asked questions

Where can I find plantains? Plantains are usually readily available in the produce aisle near bananas or with the international fruits, and they look simply like a larger version of a banana.
Are plantain chips healthy? Yes, plantain chips are truly nutritious! We’re baking these in the oven, so they are not high in fat and calories like deep-fried plantain chips would be, and since you are making them from home, you can control all of the ingredients used. This dish is gluten free, dairy free, vegan and Paleo.

Oven baked plantain chips on parchment paper.

Variations

Worth a second batch the old-school sea salt flavor, but there’s plenty of other ways to change up your plantain chips! Here’s some options:

Add cumin, chili powder, and oregano for Tex-Mex flavor.
Omit the salt and sprinkle with cinnamon and sugar for a sweet version. Serve with chocolate hummus, sweet yogurt dip, Nutella, or cheesecake dip. Yum!
Toss with your regular fresh or dried herbs. Rosemary, thyme, and dill would be divine!
Have a regular all-purpose seasoning? Give it a try on these plantain chips!
Toss with some garlic powder, ginger, sriracha, soy sauce, and sesame oil for an Asian-inspired spin on these chips.

Storage

Store any leftover chips in a resealable sandwich bag or other airtight container at room temperature. Chips are go-to the day you make them, but they will keep for several days.

Once you pop, you simply can’t stop. Everyone who tries these from-scratch plantain chips loves them! They are especially addictive, dangerously simple and are great for parties and snacking!