Name: Gluten Free Baked Plantain Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large Green Plantains; 2 tbsp Coconut Oil (melted); 1 tsp Sea Salt; 1/4 tsp Black Pepper

Today I want to show you how to make gluten free baked plantain chips at home. They come out perfectly crispy, slightly salty, and honestly just as good as anything you’d buy at the store.

The recipe is super simple. You only need a few basic ingredients, and the whole thing takes about 25 minutes from start to finish.

What I love about these chips is that they are naturally gluten free. No special flour blends, no weird substitutes. Plantains just don’t have gluten in them, so you can snack without worrying about it.

They’re baked instead of fried, which means less mess in the kitchen and a lighter chip overall. You still get that satisfying crunch though, which is really what matters.

Whether you need a gluten free snack for yourself or you’re putting out a bowl for friends, these baked plantain chips are a solid choice. Let me walk you through how I make them.

Why You’ll Love This Recipe

Perfect Crunchy Snack – Green plantains get incredibly crispy when sliced thin and baked. They give you that salty, crunchy chip experience you crave without reaching for potato chips or tortilla chips.

Great for Dipping – These baked plantain chips are sturdy enough to scoop up guacamole, salsa, hummus, or any dip you love. They hold up without breaking apart, which makes them a great party snack.

Baked, Not Fried – Unlike store-bought plantain chips that are usually deep-fried in oil, these are baked in the oven. You still get that satisfying crunch without all the extra grease and calories.

Way Better Than Store-Bought – Once you taste homemade plantain chips with just coconut oil and sea salt, you’ll have a hard time going back to the bagged versions. The flavor is fresher and you control exactly what goes in.

Ingredients

2 large Green Plantains
2 tbsp Coconut Oil (melted)
1 tsp Sea Salt
1/4 tsp Black Pepper

How to Make

Step 1

Preheat the oven to 375F and line two baking sheets with parchment paper.

Step 2

Peel the green plantains and slice them as thinly as possible using a sharp knife.

Step 3

Place the plantain slices into a bowl, add the melted coconut oil, and toss gently until every slice is coated.

Step 4

Lay the slices out in a single layer on the baking sheets without letting them overlap.

Step 5

Sprinkle evenly with the sea salt and black pepper.

Step 6

Bake for 15 to 20 minutes, turning them over halfway through, until they turn crispy and golden brown, then let cool.

Helpful Tips

Pick the Right Plantains

You want plantains that are fully green with no yellow or black spots. Green plantains are starchy and firm, which is exactly what gives you that satisfying crunch when they bake.

If the plantain has started turning yellow, it means the starches are converting to sugar. That will make your chips softer and sweeter instead of crispy and savory.

If your grocery store only has yellowish ones, check the Latin or Caribbean aisle. They usually keep a fresh stock of green ones there.

How to Peel Green Plantains Easily

Green plantains are really stubborn to peel compared to bananas. The skin sticks to the flesh and you can end up tearing the plantain apart if you just try to pull it off like a regular banana.

The easiest way is to cut off both ends, then use a knife to make a shallow slit along one of the ridges from top to bottom. Just cut through the skin, not into the flesh.

From there, use your thumb to pry the skin away in sections. If it’s still being difficult, soak the plantain in warm water for about 5 minutes first and the skin will loosen up a lot.

Slice Them as Thin as You Can

The thickness of your slices is the single biggest factor in whether your chips come out crispy or chewy. You want them paper thin, around 1/16 of an inch if possible.

A sharp knife works, but if you have a mandoline slicer, use it. It makes every slice the exact same thickness so they all cook at the same rate. No more pulling out some chips that are burnt while others are still soft.

If you only have a knife, take your time and go slow. Slightly angling your cuts on a diagonal also gives you a bigger chip surface, which looks nicer and crisps up better.

Frequently Asked Questions

Why aren’t my plantain chips getting crispy?

The most common reasons are slicing too thick, overcrowding the baking sheet, or not baking them long enough. Make sure your slices are thin and spread out in a single layer with space between each one so air can circulate.

Also, keep in mind that the chips will continue to crisp up a bit as they cool. If they’re still slightly soft when you take them out, give them a few minutes on the pan – they often firm up nicely.