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Plantain Chips

Plantain Chips

Brady Evans sets out to create a fantastic snack from both ripe and unripe plantains.
Text And Photo By Brady Evans

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).

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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

  • Author: Brady Evans, adapted from The Kitchen
  • Total Time: 23 minutes
  • Yield: 3 1x


Healthy, crispy, baked plantains


  • 2 green plantains
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt


  1. Preheat oven to 400.
  2. Peel plantains.
  3. Slice very thinly on a mandoline.
  4. Combine plantain slices with oil and spices in a mixing bowl. Toss to combine thoroughly.
  5. Arrange on a baking sheet in a single layer.
  6. Bake for 15 to 17 minutes, turning slices over halfway through baking time.
  7. Let cool.
  8. Chips are best eaten immediately, but they’ll keep for about a day.
  • Prep Time: 5 mins
  • Cook Time: 18 mins


View Comments (3)
  • 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!

  • 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.

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