Plantain Chips

Plantain Chips
From, by Stacey Mebs

Plantain Chips Photo

I can honestly say that I have never bought a plantain before making these plantain chips. Now I can also say that I will definitely be buying them again.

We are always on the lookout for new and different snack foods around here. I have three children. They're always hungry. Always. Sometimes I feel like I spend all of my time either making snacks, handing out snacks, or cleaning up from one of the snacks. Something about growing I suppose? They need to eat?

Plantain Chips Picture

At any rate, I love when we can find a snack food that's fun and seems like a crunchy junk food chip, but is actually just fruit. That's a win. Well, when they like it. My boys loved these plantain chips. My daughter, not so much, but then, she doesn't really like banana chips and these are basically the same thing. I thought the flavour was a bit different from banana chips, but they are very similar.

I happen to love banana chips myself, so I ended up eating most of these before the kids could even get to them. Clearly I like snacking too. But that's okay when it's something as healthy as this.

To be completely honest, the first one I ate I thought, meh — these are okay, but nothing special. And then I had another, and another, and before I knew it the batch was half gone and I figured I better snap some photos because clearly, I like these! They were super easy to make, but I did find that it was really important to slice them as thinly as possible. The ones that were a bit thicker stayed a bit on the chewy side, which we didn't enjoy. The really crunchy, crispy ones, though? Those were amazing.

Plantain Chips Image

I would recommend using a mandoline to slice them if you have one to get nice thin and even slices. That would work the best. Or, if you don't have one, like me, just slice them as evenly as you can, and cook them until they're nice and crunchy. Just make sure to watch them at the end of the baking time, because the amount of time needed really depends on the size of your slices, and they go from perfect to completely black very quickly, as I learned the hard way with one pan of very black plantain chips!

These are a great option for a healthy snack, and they are wonderful on their own or dipped in avocado hummus or guacamole. Enjoy!




  • 2 plantains, green or just yellow
  • 2-3 tablespoons melted coconut oil
  • cinnamon sugar, optional


  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone mats.
  2. Peel the plantains and slice them as thinly and evenly as possible, using a mandoline if you have one.
  3. Brush the parchment paper or silicone mats with melted coconut oil and spread the plantain slices out in a single layer.
  4. Brush the tops of the slices with the remaining coconut oil and sprinkle with cinnamon sugar if you like.
  5. Bake the plantain slices, one sheet at a time for 10 minutes then flip the slices over.
  6. Bake on the second side for another 10 minutes, checking after 5 minutes to make sure they aren’t getting overdone. Depending on the thickness of your slices you may need a little less time on the second side, or a little more; just keep an eye on them and bake until they are browned and crispy.
  7. Allow to cool completely.


Le Creuset Jelly Roll Pan

360 Bakeware Jelly Roll Pan

Demarle Silpat Non-Stick Baking Mat

Adapted from African Bites.

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