Crunchy Plantain Chips

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I used to have a recipe posted for plantain chips prepared over the stove. While good...I've identified a better channel of idiot proof chip magic...baking them. Okay, so not really a novel concept, but still worthy of sharing. Not only is pan frying plantain chips more difficult, but they don't get nearly as crispy. Baking these suckers pretty much takes most of the work out of an otherwise tedious job. Just slice and toss them in and you're left with a crispy chip fit for many dipping in guacamole and shoveling into your pie hole. 


  • 1 green plantain (the less ripe, the better)
  • 2 tsp coconut oil, melted
  • Sea salt


  1. Preheat oven to 350.
  2. Peel your plantain and slice it very thinly. The thinner, the crispier.
  3. Toss plantain slices in coconut oil and salt and spread across a baking sheet in a single layer.
  4. Place in the over for 20 minutes, flipping them halfway through. If you're chips have been sliced thicker, you may want to leave them in for additional 3-5 minutes.