Paleo Plantain Chips

Sometimes you just really want something crunchy and salty. When you do, there’s no substitute. That’s why I’m madly in love with plantains. They’re starchy, so their natural crunch emerges when you turn up the heat. They’re loaded with resistant starch, so they’re not a nutritional wasteland. And they add a Latin American flair to any dinner (or brunch!).

Make yourself a batch of plantain chips and crunch! CRUNCH!

I can hear you, my dear skeptics. Yes, you can buy plantain chips at the grocery store. But they’re made in a big factory somewhere—sometimes with questionable oils. Trust me when I say that nothing beats hot, fresh, crisp plantain chips straight out of your oven.

Paleo Plantain Chips

Serves 2-4 | Prep 10 minutes | Cook 30 minutes | Whole30 compliant

  • 2 large green (very green) plantains

  • 1 tablespoon fat (duck fat, coconut oil, lard), melted, or avocado or exra-virgin olive oil


Preheat the oven to 350F. Cover two large baking sheets with parchment paper and set aside.


Prep the plantains. Cut off both ends of the plantain, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry off the strips. With a mandoline slicer on its thinnest setting (or the slicing blade of a food processor), slice the plantains into coins. Use two wooden spoons to toss the slices in a large bowl with the melted coconut oil.


Bake the chips. Separate the plantain slices and lay them flat on the baking sheet without touching. Sprinkle generously with salt. Bake for 25-30 minutes until they’re very crisp and beginning to brown. Remove them from the oven, taste, and sprinkle with additional salt, if necessary.

Now What?

Taste Great With…

Plantain chips are an excellent go-along with Chocolate Chili and taste great dunked in Lizard Sauce. They also add crunchy fun to Machacado con Heuvos and are pretty great alongside Cuban Meatballs or Pork Carnitas.

Did your plantains turn yellow?

Don’t despair! Yes, your plantains must be GREEN to make chips. But if they sat on your counter too long and ripened to yellow before you could make the chips, use this recipe for pan-fried yellow plantains instead.

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