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Baked Plantain Chips

Being gluten free can sometimes be a struggle, especially shopping for things in the bulk aisle - like nuts, plantain chips, etc. Most are processed in a facility with wheat, so if you're extra sensitive like me, that makes the chips a no go. This was exactly what happened to me yesterday, yet I had a sudden serious craving for plantain chips.

I made my way to the produce section of the grocery and found fresh plantains on sale. Yep, you guessed what happens next, I bought three plantains and went home with a mission to make my own plantain chips. I just followed the same basic principle I do when making any other kind of vegetable chip or oven-baked fry. High heat to get a nice crispy edge and the thinner the cut better. It's important to flip the vegetable or fruit when making an oven baked chip so both of the sides get equally crisp and cooking is even. I decided to use grapeseed oil because it has a little higher smoke point than olive oil and a more neutral flavor.

These were SUCH a hit, and incredibly easy to make. I served them with a fresh fluke ceviche....a dish that SCREAMS summer!




3 large very unripe plantains (you want them super green)

3 teaspoons grapeseed oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground pepper


1. Preheat the oven to 400 degrees F.

2. Time to peel the plantains: cut both ends of the plantain off (top and bottom). Using a sharp knife, make one long cut from top to bottom of the plantain. You will want to take the skin off in long strips, so if need be make a few more long cuts to remove the skin entirely. The plantain will feel like a very unripe banana.

3. Once you have peeled all three plantains, slice them into very thin, even pieces. The thinner you can get them the crunchier the chips themselves will get in the oven. If you have a mandolin, now would be the time to use it, if not just take your time do it the old-fashioned way.

4. Add the plantains, grapeseed oil, salt, and pepper to a large mixing bowl and use your hands to evenly coat each plantain piece.

5. Spread the chips evenly on two baking sheets and place them in the oven.

6. After 15 minutes, remove both pans from the oven and flip each chip over. This will ensure even cooking and make them extra crunchy.

7. Pop the chips back in for another 15 minutes and remove.

8. Allow to cool and place in an airtight container.

*Note*: all ovens are different and sometimes the cook time vary. To ensure the plantain chips are done, test one of them by poking it. If it still feels even the littlest bit soft in the middle, throw them back in the oven for a few minutes to ensure maximum crispiness.*

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