Plantains, oh how I love you so! Especially when crispy and delicious! If you aren’t too familiar with plantains, these spicy baked plantain chips are a good place to start.
This was my first time making plantain chips at home. No, not because I don’t eat plantains often. On the contrary, my gf and I are quite addicted to making tostones which are another delicious snack made with green plantains.
Green plantains! That’s right. Make sure you buy the green ones if you want your chips to be crispy and delicious. The ripened yellow ones will not work for making chips or tostones.
You may or may not have seen, or tried, the plantain chips they sell at some grocery stores. The advantage of making your own plantain chips is that they are baked not fried! They are also made with coconut oil, which is much healthier than the refined vegetable oil most chips are made with.
You can feel good about indulging in these delicious spicy plantain chips every once in awhile.
Feel free to play around with the seasonings, or just season with sea salt. The choice is yours!
The recipe below is for one plantain which is all you can really fit on one baking sheet. If you want to do several batches, feel free to double or triple the recipe. Just note that these chips are best eaten the same day. Be sure not too cut them too thin, or they will burn, and not too thick or they won’t crisp up!
The inspiration for this recipe came from Bryant Terry’s new book Afro-Vegan. He has a recipe for creole spiced plantain chips that made my mouth water. Bryant fried his chips which is the traditional method but I thought baking with coconut oil would be a healthier alternative. The good news? They turned out crispy and totally awesome!
Be sure to check out Bryant’s new book. It is an incredibly beautiful and soulful book filled with inspiring recipes and information.
- 1 green plantain
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons coconut oil
- Preheat the oven to 450 F with a rack in the centre of the oven.
- Mix all the spices together in a mortar and pestle, or in a bowl.
- To peel plantain, cut off the ends. Then using the tip of the knife, slice the peel lengthwise from top to bottom, just enough to cut through the peel, but enough to slice into the plantain. Then use your hands to remove the peel from the plantain.
- Slice the green plantain into thin slices using a mandolin or a knife. Slices should be about 2mm thick.
- Place the plantain slices in a mixing bowl. Pour the coconut oil into the bowl and all but ½ teaspoon of the spice mix. You will use the remaining ½ teaspoon once they are cooked.
- Mix the slices together with the oil and spices until they are coated. Use your hands.
- Lay the slices out flat onto a baking sheet making sure none of them are stuck together one on top of the other.
- Place in the oven and bake for about 7 minutes. Remove the sheet from the oven and flip the chips over one at a time. Place back in the oven and bake for mother 3-5 minutes being sure not to burn the chips.
- Remove from the oven. Transfer to a bowl and add the rest of the spice mix. Mix well and enjoy.
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