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
Scale
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
