RecipeUn-Fried Plantain Chips

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 1 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 2 g
  • Total Sugar: 13 g
    • Natural Sugar: 13 g
    • Added Sugar: 0 g
  • Sodium: 150 mg

    Unless you’ve grown up eating plantains, you may not be familiar with the forgotten fruit. They’re a mainstay in Caribbean cuisine, but they’ve definitely gone a bit more unnoticed here in the States. Plantains look just like bananas (and are similarly potassium-packed), but they are bigger and starchier, giving them a less sweet flavor. Bottom line: They may look alike, but plantains taste quite a bit different from bananas. More often than not, plantains are prepared by deep-frying for use in savory dishes. I’m giving them a lighter look in this recipe so you can enjoy them whenever you want. Tip: We gobble them up warm right out of the oven—so scrumptious!

    • Prep time
    • Total Time
    This recipe makes about 24 chips
    • • 2 large green plantains, ends trimmed, skin intact
    • • ¼ teaspoon coarse sea salt, divided, plus more to taste

    Preheat oven to 425°. Line a baking sheet with parchment paper and lightly mist the top of the paper with oil spray. Set aside.

    Make a shallow slice in each plantain on two sides so you cut through the skin.

    Microwave plantains (in skin) until they’re soft in the center, about 6 minutes, depending on your microwave. The skin will turn black.

    Peel plantains and cut into slices about ¾ inches thick while hot. You should get about 12 slices per plantain.

    Flatten plantain slices using something flat and heavy (like the bottom of a glass). The plantains should be soft enough to crush but firm enough to hold their shape (a small disc).

    Place flattened plantains on the prepared baking sheet. Mist the tops with oil spray and sprinkle with salt. Place in the oven and bake until golden on the bottom, about 10 to 12 minutes. Flip the plantains over, mist the tops again with oil spray, sprinkle on additional salt and bake until golden and crispy, about 8 more minutes.

    Nutrition provided for about 6 chips

    Try my Kale Chips.