Sweet & spicy baked plantain chips are the perfect side to go with your favourite burger. Or eat them on their own as an appetizer. So delicious and crispy, offering hints of sweetness from your ripe plantains and maple syrup, combined with spicy Sriracha and tangy lime juice. These plantain chips are so flavourful, and such a great alternative to potato chips.
Plantain chips are great for game day, or any snacking kind of day.
PS. Speaking of game day, if you want even more vegan and gluten free appetizers, be sure to check out this perfect game day collection here.
But back to the plantains.
How to make crispy plantain chips without frying
Make sure you bake them in a single layer, to get all the crispiness out of them as possible.
Use the largest baking tray you have so you can leave some space in between each one.
This may seem tedious when placing them down, but I promise it’s worth it!
You will get beautiful, crispy, delicious, baked plantain chips using this method.
When ready to flip your chips, I use a metal fork to flip each one individually.
You want to handle these with care, so you don’t “smoosh” them before they’ve had a chance to crisp up nicely.
I bake mine at high heat in a convection bake oven for maximum crispiness. If you do not have a convection bake option, you may want to bake yours for a little longer.
These chips taste best when freshly made, but can be stored in the refrigerator for 3-4 days.
Want more healthy-ish pub food you can make yourself at home?
Try these AMAZING Vegan Chicken Burgers, Cauliflower Buffalo Wings, or Baked Sweet Potato Fries!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 1 large ripe plantain dull yellow with black spots
- 1 teaspoon sriracha or hot sauce of choice
- 1 teaspoon maple syrup
- 1 teaspoon tamari or soy sauce
- 1 teaspoon lime juice
- 1 teaspoon smoked or sweet paprika
Instructions
To Air Fry
- Preheat your fryer to 370 degrees F and spray the bottom of your basket with cooking spray. Then combine all the marinade ingredients in a small bowl and mix well.
- Peel and slice your plantains (about 1/4" thick) and place them in the bowl with the marinade. Gently mix to evenly coat each slice.
- Arrange the plantains in a single layer with plenty of space in between and air fry for 4-5 minutes, then flip and cook another 4-5 minutes until edges are golden brown and crispy.
To Bake
- Preheat your oven to 425 degrees F convection bake and line a large baking tray with parchment paper. Then combine all the marinade ingredients in a small bowl and mix well.
- Peel and slice your plantains (about 1/4" thick) and place them in the bowl with the marinade. Gently mix to evenly coat each slice.
- Arrange your plantains in a single layer on your tray and bake for 15 minutes. Then flip and bake for 5-10 more minutes longer, until edges are golden brown and crispy.
Such a delicious recipe! Love how easy and tasty this one is!
Tasty, thanks. Ours stuck to the paper in standard oven — couldn’t flip ’em so peeled ’em off like candy dots. Will try nonstick pan next time. AOK for FODMAP diets if you eliminate the sriracha.
These are so easy, and I love the spicy/sweet flavor!