Baked Plantain Chips

If you love a wildly crunchy chip, plantains are the way to go. With a bit more fiber than your average spud chip, these plantain chips only require 3 ingredients and either a mandoline or a really sharp knife. The more even you cut 'em, the more evenly they'll bake: The thinner the cut, the faster the bake, and the crispier the chip.

Don’t worry if you’re human and you don’t have a mandolin to make perfectly even slices, you can just use your sharpest kitchen knife: Keep an eye on the bake and pull chips off the tray as soon as they are a deep golden color. They’ll crisp up even more as they cool.

When it comes to using green or yellow plantains here, green is the best candidate. With more starch and structure and less moisture, green plantains are easier to slice, easier to bake evenly, and more likely to get perfectly crispy-crunchy all the way through. Unlike yellow plantains, which have a lot more sugar and fruity-tart sweetness, green plantains become a lovely blank canvas for all your seasoning desires whether they be simply salty, slightly spicy, or cinnamon-sweet (like these sweet potato chips!).

They are darn addictive on their own, but can pair nicely with some creamy dips like a bowl of guacamole or Greek feta dip.

If you made these chips, drop us a comment down below and let us know how you liked them! For more crunch in your life, fried pasta chips with Parmesan won't disappoint.