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
Ingredients
- 2 large ripe plantains with some black spots
- 1 tsp sriracha or hot sauce of choice
- 1 tsp maple syrup
- 1 tsp tamari or soy sauce
- 1/2 freshly squeezed lime
- 1 tsp paprika
Instructions
- 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!
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.
Thanks for sharing your feedback! Glad you enjoyed them.
Such a delicious recipe! Love how easy and tasty this one is!
I love plantain, but don’t have it that often as I don’t have a tonne of ideas on what to do with it! Really look forward to trying this recipe!
Perfect side dish or an afternoon snack, the first time I had plantains, I was just a little girl and I was hooked for life!
These are perfect for a side dish, snack or party dish – YUM!
These are so easy, and I love the spicy/sweet flavor!