I was holding these plantains in my hand in the farmers’ market, trying to remember if I’d recently seen any recipes for plantains. I hadn’t. Then I stood still trying to remember if I knew how to tell a ripe plantain from an unripened one (or from a banana). The answer never came to me. So I grabbed two green fruits and two yellow fruits.
I came home and searched the internet for plantain chips: an obvious introduction to this fruit. The recipe I ran across specifically called for the green fruits. I’m lucky I picked up both. (I have no idea what to do with the other two ever-so-quickly ripening plantains).
I ended up using these baked plantain chips as a crunch addition to vegetarian chili while my husband ate them in place of potato chips. They were sweet yet spicy and perfectly crunchy. The leftover plantain chips made for a delicious, healthy, baked snack, too!
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Plantain Chips
- Total Time: 23 minutes
- Yield: 3 servings
Description
These baked plantain chips are a sweet yet spicy and perfectly crunchy snack, ideal for replacing potato chips or adding a crunch to your favorite dishes.
Ingredients
- 2 green plantains
- 1 tbsp (15 ml) olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the plantains by cutting off the ends and making a shallow slit along the length of each plantain. Use your fingers to remove the peel.
- Using a mandoline, slice the plantains very thinly, about 1/8 inch thick.
- In a mixing bowl, combine the plantain slices with olive oil, chili powder, paprika, cumin, cayenne pepper, and salt. Toss until the slices are evenly coated with the oil and spices.
- Arrange the plantain slices in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the chips are golden brown and crispy.
- Remove from the oven and let cool slightly before serving. Enjoy as a snack or as a crunchy topping for dishes like vegetarian chili.
Notes
- Use green plantains for the best texture.
- These chips can be stored in an airtight container for a few days.
- They pair well with dips or as a topping for chili.
- Adjust the spices to taste if you prefer more or less heat.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Snack
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 200
- Fat: 7
- Carbohydrates: 23
- Fiber: 2
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
Why does this recipe specifically call for green plantains instead of ripe yellow ones?
Green plantains are required for the best texture — ripe yellow plantains are sweeter and softer and won’t crisp up properly when baked.
Do I need a mandoline, or can I slice them by hand?
I use a mandoline to achieve a very thin, even 1/8-inch thickness — that consistent thickness is what allows the chips to crisp evenly in the oven. Hand-slicing can work, but uneven slices will cook at different rates.
How should I store leftover chips, and how long will they keep?
Store leftover chips in an airtight container and they’ll keep for a few days. I also love using them as a crunchy topping for vegetarian chili — they hold up well as a versatile pantry snack.
For the “ever-so-quickly ripening plantains”, you can make a Filipino/American favourite: banana rolls (also known as “toron”). Cut the plantain into three segments (horizontally) and cut each third into two. Then wrap the fruits and a spoonful of brown sugar in egg roll wrappers. Seal with water and deep fry. If you’re a bit ambitious, you can put jackfruits inside as well.
The promise of sweet and spicy flavors definitely caught my attention. I have tried plantain chips several times, but never actually made them myself. It’s time to try!
thank you for this recipe!