About This Recipe
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.
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!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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