Tuesday 12 June 2018

Baked Plantain Chips (Savoury)

A bowl of plantain chips = a thing of absolute beauty. Skip the spitting-splashing oil from frying and bake them instead. I'm more of a sweet plantain chip gal myself, and for that you'd need to use ripe plantains, but I had a rogue green plantain at home and decided to use it up in this way. Plus, you'll never see me turn down plantain in any form, so there's that.

I used a mandolin slicer to achieve the super thin strips and would recommend that you use that too. If you're missing this most essential kitchen gadget though, go ahead and slice as thinly as you can with a knife.

Hope you enjoy this super simple recipe!

- 1 unripe plantain
- sunflower oil (enough to coat the sliced plantain)
- salt to taste
- crushed chilli flakes

Slice the plantain as thinly as possible using a knife or mandolin slicer (available on Amazon). Place in a large bowl and add sunflower oil, salt and chilli flakes. Give it a quick toss/mix until the plantain is well-coated.

Lay the plantain slices out on a a lined baking sheet and bake in a pre-heated oven at 200 degrees C for 20-25 minutes or until golden brown and crispy. Leave to cool slightly before serving.


  1. Beautiful! So much better in so many ways than the plantain chips in the store. Do you think we could use a vegetable peeler instead of the mandolin slicer?

    1. Thank you! Absolutely, a vegetable peeler is a good alternative.