Sea Salt Plantain Chips

Plantains come in various colors: green, yellow, and black, with most grocery stores offering a mix of hues. The choice of color depends on how you intend to use them. The greener the plantain, the less ripe it is, and it’s ideal for making plantain chips. Green plantains are easier to slice and yield a crispier texture. While you can find sea salt plantain chips in stores, they often contain excessive refined oils. Making your own allows for customization with your favorite spices, be it simple sea salt or a blend like garlic and onion. I’ve even crafted two versions of these sea salt plantain chips, but feel free to experiment and create your preferred varieties at home!

Sea Salt Plantain Chips

These baked plantain chips are incredibly easy to prepare and make for a healthier alternative to traditional chips. Sea salt plantain chips can be enjoyed on their own or paired with guacamole, salsa, or spicy hummus for a flavorful snack.

Ingredients

Sea Salt Plantain Chips:

1 green plantain
1 teaspoon melted coconut oil
1/4 teaspoon sea salt, plus more if desired

Smokey Plantain Chips:

1 green plantain
1 teaspoon melted coconut oil
1/4 teaspoon sea salt, plus more if desired
1/2 teaspoon paprika

Instructions

Preheat your oven to 375°F.
Using a sharp knife, trim both ends of the plantains and score the length of the plantain skin. Be gentle while scoring, ensuring not to cut into the plantain flesh; this makes it easier to peel.
Once scored, peel back the green skin as you would with a banana to remove it entirely.
Thinly slice the plantains into rounds, aiming for consistent thickness. Thinner slices will result in crispier chips.
Evenly distribute the slices into two bowls.
For the simple sea salt flavor, toss the plantain slices in melted coconut oil and sprinkle with sea salt.
For the smoky version, toss the plantains in melted coconut oil, sea salt, and paprika.
On a baking sheet, arrange the plantain slices evenly. Adjust the sea salt seasoning if needed.
Bake the plantains in the oven for 18-20 minutes, keeping a close eye to prevent overcooking. The exact time may vary depending on your oven.
The plantains should be nicely toasted but not overly browned or burnt.
Serve the chips warm immediately or allow them to cool before storing in an airtight container.
They can be stored for 2-3 days, but extended storage may affect their crispness.
Enjoy!