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?
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.
- Preheat your oven to 425 degrees F convection bake and line a large baking tray with parchment paper.
- Peel and slice your plantains thinly (about 1/8" thick) and place them in a large bowl.
- In a small bowl, add all remaining ingredients and mix well.
- Pour the mixture over your plantains and using your hands, gently mix to coat them.
- Spread your plantains in a single layer on your prepared baking tray and bake for 15 minutes. Then flip and bake for 5-10 more minutes, until edges are golden brown. Serve & enjoy!