Here comes your new favorite snack: These Baked Plantain Chips are easy to make, crunchy and so addictive! And you only need three ingredients to make them.
I’ve got a new addiction – and this Plantain chips! It all started with store bought plantain chips and I wanted to make a healthier version – not fried in oil. Turns out, plantain chips are easy to make and so, so good!
I usually buy bananas in Asian markets because they are cheaper there. They’re bigger than regular bananas and starchier—which makes them perfect for chips. Bananas need to be cooked, so don’t eat them raw.
This recipe is a very basic one, only with a bit of added salt. I love the natural sweetness of banana mixed with salt. These plantain chips are naturally vegan and gluten-free.
These oven-baked plantain chips are super easy to make. Peel, slice, coat and bake. Simple as that.
I love serving these plantain chips with my cilantro lemon sunflower seed dip because the flavor of the lemon and cilantro perfectly matches the flavor of the banana.
How to Make Oven-Baked Plantain Chips
As always you’ll find the full recipe with measurements in the recipe box below, but I’d first like to give you an overview of the ingredients and process with step-by-step photos.
Components and variations
You will need:
You can add chili flakes for spicy plantain chips or garlic powder.
I would recommend eating them fresh the same day. But if you make sure to bake them all the way through, let them cool completely, and then store them in an air-tight jar at room temperature, they’ll be good for 1-2 days.
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Baked Plantain Chips
These Baked Plantain Chips are easy to make, crunchy and so addictive! You only need three ingredients.
Preheat oven to 350°F / 180°C.
Cut off the top and score the peel lengthwise to make peeling easier. Peel off the skin.
Slice the plantains with a mandoline slicer for evenly cut pieces.
Add olive oil and salt to the chopped bananas and mix well until the banana pieces are evenly coated.
Place them on a baking tray lined with parchment paper, making sure they lie flat without touching each other. Bake them at 350°F/180°C for about 15 minutes until golden brown.
For example, serve them with this Cilantro Lemon Sunflower Seed Dip.
storage: I would recommend eating them fresh on the same day But if you make sure to bake them all the way through, let them cool completely, and then store them in an air-tight jar at room temperature, they’ll be good for 1-2 days.
Calories: 254kcalSugars: 57gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fats: 0.4gMonounsaturated fats: 3gSodium: 589mgPotassium: 872mgFiber: 3gSugar: 31gVitamin A: 2023IUVitamin C: 33mgCalcium: 6mgIron: 1mg
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