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Plantain Chips
Plantain Chips
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Prep Time:
15 minutes
Cook Time:
16 minutes
Total Time:
31 minutes
Thinly slice plantains, bake for crispy golden perfection.
Ingredients:
  • 2 medium (about 9 inches) green plantains (about 9 1/2 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for sprinkling
Instructions:
  • Preheat the oven to 375°F with racks positioned on the top and bottom thirds.
  • 1. Rinse the plantains and gently dry them. 2. Trim both ends of the plantains with a sharp knife. 3. Score the plantains lengthwise with the knife, being mindful not to cut the flesh. 4. Peel the plantains by separating the skin from the flesh using your thumb.
  • Slice the plantains into 1/16-inch rounds using a mandoline for precision or a sharp knife if preferred. Aim for even thickness for a delicate crisp texture.
  • Coat plantain slices: In a large bowl, mix olive oil and 1 teaspoon kosher salt. Add the sliced plantains and gently toss by hand to ensure every slice is coated evenly. Separate and coat any stuck-together plantain slices.
  • Lay out the plantains on two rimmed baking sheets: Place the coated plantain rounds in a single layer on two ungreased rimmed baking sheets, ensuring they are not overlapping but can touch at the edges (they will shrink while baking).
  • Bake the plantain chips in the top and bottom thirds of the oven at 375°F for 7 minutes. Rotate the pans and continue baking for 8 to 9 minutes until the chips are golden brown, dry, and easily release from the pan. If any chips are soft or sticking, return them to the oven for an extra minute until they are crisp.
  • Enhance the plantain chips with an extra sprinkle of salt when they are warm from the oven. Serve them warm or at room temperature. Store any remaining chips in an airtight container at room temperature for up to 3 days. If you enjoyed the recipe, share your feedback by leaving us stars and a comment below!

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