Baked Plantains are a delicious and easy recipe! Crispy and Crunchy Paleo Plantain Chips that are grain, gluten, and dairy-free! Serve with this amazing vegan cream cheese recipe. Simply slice, toss in coconut oil, sea salt, and bake!
I first tried plantain chips by buying the pre-packaged, store-bought variety.
One of the issues I ran into was the ingredients, specifically the particular oil used.
The second was the cost; they are fairly expensive! I can buy two plantains for .79; that’s less than 40 cents each.
When you learn how to make them yourself, you control the ingredients. So, while I will have the store-bought plantain chips on occasion, I make an effort to make homemade baked plantains most often.
Seriously, the hardest part is opening the plantain! But, later in the post, I’ll show you tips to make that easier!
Fried plantains are another recipe I love, as a side dish. They are softer than baked plantains, but scrumptious as well!
Is Plantain Good For You?
Plantains are delicious and contain fiber and vitamins.
Related: Oven Baked Kale Chips
Getting the plantain open takes more effort than opening a banana. They look alike, but, oh no, much different to open.
For the plantain, it’s easiest to cut the ends off, score the plantain lengthwise, cutting into the skin, but not the plantain. Pull off the peel in strips. Peeling a plantain.
Tip: toss the baked plantains with a 1/4 teaspoon of ground cinnamon prior to baking. Yum!
Once out of the oven, these plantain chips do not last long in my house, which is fine because they are an awesome, healthy snack!
Parsnip Fries – another easy side dish!
Awesome Baked Plantains! Here is an easy recipe for baked, crispy and crunchy plantain chips. It is much more cost effective to make your own and these are made with coconut oil!
- 1 green plantain (yellow can also be used for more sweet plantain chips)
- 1 teaspoon coconut oil (can sub olive oil)
- 1/4 teaspoon fine sea salt or to taste)
Preheat oven to 350 degrees F.
Line a baking pan with parchment paper.
Peel the skin off the plantain. The easiest way I have found is to cut the ends off, score the plantain lengthwise, cutting into the skin, but not the plantain. Score several times around the plantain and then pull off the peel in strips. It can take a few tries to get the hang of this. So worth it to learn!
Cut the plantain into slices that are thin, but not translucent. If you cut on the diagonal, you can get larger chips!
Place slices in a bowl, add coconut oil and salt. Toss the mixture with your hands, coating all the plantain slices.
Place the slices on the baking sheet, spread out so they are ideally not touching.
Baking time varies, but I start checking at 15 minutes. Remove the plantain chips that are done (very crispy, brown) and bake the others checking back every 5-10 minutes until all are done.
They are best consumed the day you make them. In order to have the snap of a chip, they must be baked very crispy. You will want to bake them as crispy as possible so when stored they keep the crisp.
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