Plantain Chips



Serving size

1/2 cup
45 minutes
Plantain Chips


3 plantain Plantains, green, raw
1 Tbsp. Olive oil
1 tsp. Salt Free Creole Seasoning (or other salt-free seasoning mix of your choice)
1/2 tsp. Salt


Preheat oven to 350°F (180°C).

With a small knife, such as a paring knife, make 3-4 cuts down the length of the plantain, just deep enough to go through the peel. Remove the peel.

Slice the plantains as thinly as possible - if they are cut too thick they will not get crispy. Use a mandolin if available. Place slices into a bowl and toss with olive oil, seasoning of choice, and salt.

Place plantain slices in a bowl and toss gently toss with olive oil, seasoning of choice, and salt.

Line a baking sheet with parchement paper. Place plantain chips in an even layer on the tray, using a second tray if necessary.

Bake for 18-25 minutes, or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD recipes.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

"And they have a display of bananas, which are not bananas but called plantains and are more like a potato pretending to be a banana."

Lauren Child, Utterly Me, Clarice Bean