Homemade Avocado Oil Plantain Chips: Crispy Snack Recipe

Make your plantain chips recipe a healthier option for crunchy snacks. These oven-baked plantain chips use avocado oil for a salty, crunchy snack that’s paleo, vegan, gluten-free, and great for clean eating.

Traditional plantain chips are typically deep-fried, which adds a lot of oil and extra calories. Baking them at home lets you control the oil and seasoning so you get the same satisfying crunch without the heaviness of fried snacks.

I discovered packaged plantain chips years ago, but they often left my stomach upset. Once I switched to making them at home and baking with a stable, healthy oil like avocado oil, they became an easy, gentle-on-the-digestive-system snack I reach for regularly.

Baked plantain chips are versatile: enjoy them with dips, alongside tacos and enchiladas, or simply on their own as a crunchy, salty snack.

When you’re following a gluten-free, dairy-free, or clean-eating plan, snack options can be limited. These baked plantain chips offer a crunchy alternative that fits many dietary approaches while still satisfying cravings.

Why Make Your Own Plantain Chips Recipe

Plantains are related to bananas but are starchier and contain less sugar, which makes them a versatile cooking ingredient. When prepared as chips, particularly from green plantains, they offer a taste and texture closer to potato chips rather than sweet fruit chips.

They also deliver resistant starch that feeds beneficial gut bacteria and tend to keep you fuller longer. In many cuisines, plantains are used as a substitute for rice or potatoes.

Green plantains: Firm and starchy with a tough peel that’s best removed with a knife. They are not sweet and are ideal for salty, crispy chips.

Yellow plantains: Softer and slightly sweeter; great for frying, grilling, or baking as a savory-sweet side.

Black plantains: Softest and sweetest, often baked and enjoyed as a dessert.

Nutritional Facts Of 1 Cup Of Cooked Plantains

• 232 calories
• 62.3 grams carbohydrates
• 1.6 grams protein
• 0.4 gram fat
• 4.6 grams fiber
• 1,818 IU vitamin A (36% DV)
• 21.8 milligrams vitamin C (36% DV)
• 930 milligrams potassium (27% DV)
• 0.5 milligram vitamin B6 (24% DV)
• 64 milligrams magnesium (16% DV)
• 1.2 milligrams iron (6% DV)

I prefer making chips from green plantains because they behave more like potatoes in texture and aren’t sweet. Baking reduces the greasy oil associated with frying and keeps the snack light and crisp. Below is a short video demonstration.

Healthy Plantain Chips Baked With Avocado Oil (How To Video)

[embedyt] https://www.youtube.com/watch?v=YCqKchuZa8U[/embedyt]

How To Slice The Plantains To Get Perfect Crispy Plantain Chips

Thin, even slices are essential for crisp chips. The thinner the slices, the crisper the result. For consistently even slices, a mandoline with stainless blades is a useful tool and speeds up prep.

How To Store Plantain Chips And How Long Do They Last?

Store baked plantain chips in a sealed bag or airtight container for up to a week. Because they aren’t deep-fried, they may lose crispness after a day or two depending on humidity, so keep them dry and enjoy them soon for the best texture.

Looking for more crunchy snacks? Check out these recipes:

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Print Recipe

Healthy Plantain Chips Recipe Made With Avocado Oil

Oven-baked plantain chips that are paleo, vegan, gluten-free, and suitable for clean eating. Use avocado oil or coconut oil and season to taste—savory or sweet.

Prep Time
7 mins

Cook Time
25 mins

Total Time
32 mins

Servings: 67 chips

Author: Olga Caz

Ingredients

• 2 green plantains
• 1 Tbsp avocado oil (or coconut oil)
• ½ Tsp Himalayan Pink Salt

Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet or cooling rack with parchment paper.
• Trim the ends of the plantains, slice along the length of the peel, and remove the skin.
• Thinly slice the plantains with a mandoline or a sharp knife for even, crispy chips.
• Arrange the slices on the prepared sheet or rack, lightly coat with oil, and sprinkle with salt.
• Bake about 25 minutes, removing any that brown earlier. If using a rack, the chips will crisp without turning.

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Nutrition

Serving: 23chips |
Calories: 222kcal |
Carbohydrates: 48g |
Protein: 1.2g |
Fat: 4.9g
| Sodium: 55.5mg

The nutrition information is an estimate provided by an online calculator.

Course: Snack

Cuisine: DairyFree, Gluten Free, Vegan

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