Guys.. This plantain chips recipe is giving me trader joe’s plantain chips vibes.
I LOVE plantain chips. Honestly, I could eat it every single day until I die and not get sick of it.
And if it’s homemade, even better. Because then I would be sure of what extra ingredients I’m putting in my body.
Even though I’m a lover of plantain chips guys, I still frigging hate unripe plantain chips. Each time I see it at the grocery store, I get so sick to my stomach, simply because of its lack of flavor.
Don’t get me wrong, unripe plantain chips aren’t as bad as I’m making it sound right now. I just personally don’t like that it lacks the sweetness I love in ripe plantain chips.
I know a lot of people prefer unripe plantain chips to ripe plantain chips, and if that’s you, feel free to use unripe plantain. Just know it will affect the overall taste of this recipe (since the sweetness will be lacking) but it will surely enhance the crunchiness of it.
I’ve noticed that the hardness of unripe plantain chips makes it super crunchy when baking compared to ripe plantain chips. However, I’ve also noticed that baking ripe plantain chips for longer in the oven makes it more crunchy, so you don’t have to worry about soggy plantain chips.
Fried vs baked?
I honestly don’t notice any difference in taste between fried plantain chips and baked plantain chips. However, I do notice a difference in the color of both. Fried plantain chips tend to be a lot darker once cooked, whereas baked plantain chips are much lighter.
Also, baked plantain chips are healthier due to the use of less oil when cooking as compared to fried plantain.
Overall, it really goes back to personal preference and willingness to wait longer in the kitchen. Because baked plantain chips do have a longer cooking time than fried plantain chips.
- 2 medium ripe plantains
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- Pre-heat your oven to 400°F
- Thinly slice your plantains using a knife or potato slicer (for a thinner slice)
- Add your oil and spices (salt and pepper), then combine
- Put parchment paper on a baking sheet and lay plantains flat on the sheet. Try not to crowd the sheet with plantains.
- Bake for 30-45 mins or until the plantains slowly start to brown around the edges
- Leave to cool for about 1 hour before serving