Healthy Baked Plantain Chips (Paleo)

A large baking sheet with homemade baked plantain chips spread out all over with a small dish of salsa.

4.86 from 7 votes

Healthy Baked Plantain Chips (Paleo)

Easy baked plantain chips! All you need is green plantains, oil, and salt to make crispy, better than store-bought, homemade plantain chips. Perfect for dipping, snacking, or even meal prep. Paleo, vegan, gluten-free, and Whole30.

Course Appetizer, Snack

Cuisine American

Keyword baked plantain chips, plantain chips, plantain chips recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings cups

Calories 135kcal

Author Kelly Nardo

Ingredients

2 large green plantains, peeled (the greener the better) (about 10.5 ounces without the skin)
1 1/2 tablespoons avocado oil (plus more for greasing)
1/2-1 teaspoon salt

Instructions

Preheat the oven to 375 degrees Fahrenheit and line 2-3 baking sheets with parchment paper.
Thinly slice plantains, about 1/8 inch thick. I suggest using a mandolin slicer if you have one. I set mine on the second to the smallest setting to make plantain chips. If not, try to slice as thin and uniform as possible. Add to a bowl and toss with avocado oil, evenly coating.
Grease parchment paper with a little avocado oil to ensure the chips don't stick. Place plantain slices on parchment paper in a single layer, spacing them about 1/2 inch apart. Bake for 15-20 minutes until golden brown and crispy. I found 18 minutes was the sweet spot.
Remove from oven and let cool completely on baking sheets. If you have excess oil on the sheets, try to wipe it off. Sprinkle with sea salt. Enjoy!

Notes

Tips for crispy plantain chips

Here are few tips for ensuring crispy plantain chips every time:

green plantains - too ripe of plantain will not crisp up as well.
even slice - you want to make sure they are uniform in thickness for even cooking
let them cool completely - this is especially true when going to store them

Nutrition