2 Ingredient Plantain Chips

These plantain chips are made with only two ingredients: plantains and olive oil. They crisp up perfectly when baked, and are perfect for a party or as a snack. You really can’t beat the amazing flavor of these crispy 2 ingredient plantain chips.

Plantain-chips

So by now you know I’m doing the Whole30 program (eating whole foods and eliminating added sugar, dairy (except eggs), legumes, grains, gluten and alcohol) and have shared roasted vegetables with chicken and turkey sausage and roasted squash and sweet potatoes. Lots of roasting happening over here.

Plantains

And while I’m absolutely loving it, I have to say the thing I’m missing most is a food with a good crunch factor. Ennnnnter plantain chips! When made properly (I’ve experimented a few different ways and I’ve figured out the way that makes the crispiest and crunchiest) they are the best thing ever!

Crispy-plantain-chips

Even if I wasn’t doing Whole30, I’d be making these for snacks and parties.

Speaking of parties…you all know what tomorrow is: the big game! So why not bring plantain chips (which go perfectly with guacamole) for a healthy and delicious party appetizer.

To make the chips you’ll simply cut the ends off the plantains and peel them, slice them, toss in a bowl with olive oil and salt, then line a baking sheet with aluminum foil and then here’s the key: lightly oil the baking sheet, place plantains in a single row and bake.

How-to-make-plantain-chips

I’ve found that they hold up well for 2 days in an air tight container, after that they just become very tough to eat (still good, but a little tough).

2 Ingredient Plantain Chips
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 2 plantains, peeled
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tsp salt (optional)
Instructions
  1. Preheat oven to 350. Line a baking sheet with aluminum foil and then spread 1 tsp of the olive oil onto the foil.
  2. Remove ends from plantains and remove skin (the skin is very tough, so be careful, but make sure it is all off.)
  3. Cut the plantains in as uniform slices as you can. Put in a bowl and toss with remaining olive oil and salt. Place in a single layer on the baking sheet.
  4. Bake for 20 minutes, then check for doneness. If they're not a little brown, they're not done, bake for a remaining 5-10 minutes until you start to see brown on some of the plantains (i like them a little darker, it gives them more flavor).
  5. Remove from oven and allow to cool for 5 minutes, then remove from baking sheet, place in a bowl and enjoy
Notes
Store in a ziplock bag or air tight container for up to two days.
So grab a plantain chip and dig in! Have you ever had plantain chips?

Plantain-chips-and-guacamole

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Showing 3 comments
  • Rachel @ Bakerita
    Reply

    These look so good – I never realized how easy they are to make yourself. Totally gonna try this! Pinned šŸ™‚

  • Lynn @ Order in the Kitchen
    Reply

    I know someone (other than me) who will be SO excited you posted this!! These look freaking phenom and I do have to agree that the “snack” factor is really what I’m missing on this but I’ll definitely be picking up some plantains to try this!!

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  • […] get enough water. I also figured out how to make plantain chips (omg best thing ever, recipeĀ here) and madeĀ some guacamole for the next few days, so I had a few plantains dipped in […]

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