Oven-Baked Plantain Chips Recipe
Introduction
Plantain chips are a crispy, savory snack made from thinly sliced green plantains. They offer a delightful alternative to traditional potato chips and are easy to make at home with simple ingredients.
Ingredients
- 2 medium (about 9 inches) green plantains (about 9 1/2 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Step 1: Preheat the oven to 375°F and arrange the racks in the top and bottom thirds of the oven.
- Step 2: Rinse the plantains and pat them dry. Trim the ends and score the skin lengthwise without cutting into the flesh. Peel the plantains by sliding your thumb between the skin and flesh.
- Step 3: Slice the plantains into 1/16-inch thick rounds using a mandoline or a sharp knife. Try to keep the slices even for the best crispness.
- Step 4: In a large bowl, combine olive oil and kosher salt. Add the sliced plantains and toss gently to coat each piece evenly.
- Step 5: Arrange the coated plantain slices in a single layer on two rimmed, unlined baking sheets. Edges may touch but avoid overlapping.
- Step 6: Bake the chips on the top and bottom racks for 7 minutes. Rotate the pans front to back and switch racks, then bake for another 8 to 9 minutes until golden, dry, and firm.
- Step 7: If some chips remain soft or stick to the pan, bake them for about 1 additional minute. Remove from oven and sprinkle with extra salt if desired.
- Step 8: Serve the plantain chips warm or at room temperature.
Tips & Variations
- Use a mandoline for evenly thin slices to ensure uniform crispiness.
- Try seasoning with spices like smoked paprika or chili powder for a flavor twist.
- If you don’t have olive oil, substitute with a neutral oil like vegetable or avocado oil.
Storage
Store leftover plantain chips in an airtight container at room temperature. They will keep crisp for up to 3 days. Reheat briefly in a warm oven to restore crispness if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ripe plantains instead of green ones?
Ripe plantains are softer and sweeter, so they won’t turn out as crispy. This recipe works best with firm, green plantains for that classic crunch.
Do I have to bake the chips or can I fry them?
You can fry plantain slices for a traditional snack, but baking is a healthier method that still yields crispy chips with less oil.
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Oven-Baked Plantain Chips Recipe
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy, golden-baked plantain chips seasoned simply with olive oil and kosher salt. These homemade chips are thinly sliced and baked to perfection for a light and crunchy snack that’s perfect for serving warm or at room temperature.
Ingredients
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: Arrange the racks in the top and bottom thirds of the oven and preheat to 375°F (190°C) to ensure even baking for the plantain chips.
- Prepare the plantains: Rinse the plantains and pat dry. Trim the ends and score the skin lengthwise without cutting into the flesh. Peel the plantains by loosening the skin with your thumb and removing it carefully.
- Cut the plantains: Using a mandoline or a sharp knife, slice the plantains into 1/16-inch thick rounds, aiming for even thickness to achieve a delicate crisp texture instead of a toothsome crunch.
- Toss the plantains: Combine olive oil and kosher salt in a large bowl. Add the sliced plantain rounds and toss by hand to coat each slice evenly, separating any that stick together.
- Spread on baking sheets: Arrange the coated slices in a single layer on two unlined, rimmed baking sheets. It’s fine if edges touch, but avoid overlapping to allow proper crisping and shrinking.
- Bake the plantain chips: Bake on the top and bottom thirds of the oven at 375°F for 7 minutes. Rotate pans from front to back and top to bottom, then bake for an additional 8 to 9 minutes until golden brown, dry, and firm. If chips are still soft or sticking, bake for about 1 more minute.
- Finish and serve: While warm, sprinkle additional kosher salt as desired. Serve the chips warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Use green, unripe plantains for the best crispiness.
- Cut slices as uniformly thin as possible to ensure even baking.
- The chips will shrink during baking, so slight touching of edges on the trays is acceptable.
- Store in an airtight container to keep chips crispy for up to 3 days.
- For variations, try sprinkling with your favorite spices such as paprika, cumin, or chili powder after baking.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Snack
- Method: Baking
- Cuisine: Caribbean
Keywords: plantain chips, baked plantain chips, healthy snack, gluten free chips, crunchy plantains, homemade chips
