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Who doesn't love a good crunchy snack? Grab yourself a little bowl and settle in to watch a movie, read a book, or play a game. There's just something so satisfying about that crunch! My go-to used to be a handful of store-bought crackers, but switching to a real food diet took that off the table. Fortunately, making your own crunchy snacks is super easy! Today's recipe for how to make plantain chips is a great example.
Plantains are very similar to bananas but are so much more versatile. They are delicious at any stage of ripeness, being more starchy when they are green, slightly starchy and sweet when yellow, and very sweet when they are black. You really can't lose with these guys!
To make plantain chips, you will want to grab some green or slightly yellow plantains. The fruit will be firmer and easier to cut into perfect little chips. A yellow or black plantain, although delicious, will be too soft for this recipe.
A mandoline will make quick work of the slicing, but a steady hand and a sharp knife will work just as well. Take care to make your slices evenly thick so they will all crisp up well.
These chips are fried up in coconut oil, making them a much healthier choice than any store-bought item made with industrial seed oils. Of course, there are no other questionable ingredients in your homemade product AND you get to flavor them to your liking – bonus!! I love them with a sprinkle of sea salt, but the options are endless. A dash of cinnamon for a sweet kick, some cumin and paprika for a savory spin, or some cayenne or chipotle for a spicy kick! Be daring and get creative!
Plantain chips are also perfect for dipping. My favorite pairing is a simple guacamole, but they are also delicious with hummus or yogurt-based dips!
Once you've given these plantain chips a try, I hope you are inspired to try out some of my other homemade chip recipes. For a colorful spin on traditional potato chips, check out my recipe for homemade baked veggie chips. For the zucchini from your garden or the farmer's market, give my garlic and herb zucchini chips a try!
Coupons and Freebies for Plantain Chip Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. You can view it like leaving a tip. Thank you! 🙂 And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Vitacost: If you sign up through this link, you’ll get a coupon for $10 off your first purchase.
- Tropical Traditions: If you make a purchase from them through this link, you will receive a free copy of their Virgin Coconut Oil book with your order.
Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it's good to shop around! 🙂
I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
How to Make Plantain Chips
- 2 green plantains, peeled and sliced thin (I used the 1.5mm attachment on my mandolin)
- 1/2 cup coconut oil
- Sea salt
- Optional spices of your choosing – cinnamon, cumin, paprika, garlic, onion, cayenne, chipotle
- Heat the coconut oil in a large skillet, making sure you add enough oil to cover the plantains when you add them to the pan. Heat the oil over medium heat for 4-5 minutes.
- Carefully add the plantain slices in a single layer, making sure they are just barely covered by the oil. Fry them for 2 minutes.
- Use a slotted spoon or a spatula to flip over the slices and fry for another 1-2 minutes or until they are lightly browned.
- Remove the chips to a paper towel-lined plate and sprinkle with sea salt and your seasonings immediately. Let the chips cool (this only takes a few minutes) before moving them to a bowl.
- Continue frying the chips in batches, seasoning as you remove them from the oil.
- Enjoy as is or with your favorite dips! If you happen to have some leftovers, store in an airtight container.
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