Baked Plantain Chips

Four-Way Baked Plantain Chips

Green plantains are great because they’re not yet sweet and take on the flavor of different seasonings. It’s like working with a blank canvas that will yield the flavor profile you’re looking for with a satisfying crunch…and no frying.

Here are four seasoning options to get you started with baked plantain chips. The Cajun and Tex-Mex spice recipes make enough for more than one batch.

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Baked Plantain Chips

Four-Way Baked Plantain Chips

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 2 servings 1x
  • Category: Snacks
  • Method: Baked


Crunchy baked plantain chips four different ways.



For All Chips

  • 1 large green plantain (the greener the better), thinly sliced crosswise
  • 2 tsp avocado oil or extra-virgin olive oil

For Spicy Tex-Mex Plantain Chips

  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp dried Mexican oregano
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground chipotle chile powder
  • Pinch of ground cinnamon
  • Salt to taste, after baking
  • Note: Makes enough for two or more batches. Season to taste.

For Sweet Cinnamon Plantain Chips

For Sweet and Salty Plantain Chips

For Spicy Cajun Plantain Chips

  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • Salt to taste, after baking
  • Note: Makes enough for two or more batches. Season to taste.


For the Prep

  1. Green plantains can be a beast to peel but soaking them in cold water for 10-20 minutes softens the peel without affecting the fruit. For best results, soak your plantain(s) while prepping the baking sheet and spice mix.
  2. Preheat oven to 400 degrees F.
  3. Line a rimmed baking sheet with parchment paper and set aside. If making more than one plantain, a good rule of thumb is one plantain per baking sheet to allow for spacing.
  4. Mix the spice combination of your choice in a small bowl. Do not add salt, if using, at this time. If desired, run the Tex-Mex or Cajun spice mix through a spice grinder to ensure even texture.
  5. Once the plantain has soaked, remove from water and dry off. Slice one end off of the plantain and cut just deep enough to pierce through the skin lengthwise to the other end. Beginning at the cut end, slowly peel the skin back and remove. It is thicker and more fibrous than a banana, so go slowly to avoid damaging the fruit.
  6. Use a mandolin slicer or cut crosswise by hand into thin, uniform slices. Uniformity is critical for even baking and to avoid burning.

Putting it Together

  1. Place the plantain slices in a large bowl and add the oil. Gently toss to coat and slowly add the seasoning mixture of your choice, alternating between sprinkling and tossing the slices to ensure even coating.
  2. Transfer the slices to the prepared baking sheet, arranging in a single layer.
  3. Bake for 20-30 minutes, flipping at 12 minutes. Total cook time varies depending on thickness of slices. Remove thinner or uneven slices as they become fully cooked and golden brown, taking care not to burn.
  4. For all salty/savory mixtures, salt to taste immediately after removing from oven.
  5. Best served warm, although they can be cooled completely on a wire rack and stored 2-3 days in a zip top bag with air removed.


  • Serving Size: 1 plantain

Keywords: plantain chips, baked plantains, Tex-Mex plantain chips, Cajun plantain chips, Cinnamon plantain chips, sweet and salty plantain chips, vegan, low-fat, gluten-free, grain-free, sugar-free


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