Need a crunchy treat to fulfill that afternoon snack attack? Try these sweet and salty plantain chips! Thinly sliced plantains coated with coconut oil and sprinkled with salt and/or cinnamon and coconut sugar. A crispy snack that’s healthier than potato chips!


Salty Plantain Chips

  • 1 mostly green, un-ripe plantain
  • 1 Tbsp. coconut oil, melted
  • 1/4 tsp. Kosher salt

Sweet Plantain Chips

  • 1 mostly green, un-ripe plantain
  • 1 Tbsp. coconut oil
  • 1/4 tsp. cinnamon
  • 1 tsp. coconut sugar
  1. To peel the plantains: Cut off both ends of the plantain. Carefully slice from one end to the other, being careful to only cut the skin, don’t go too deep or you’ll cut into the plantain. Make about six of these slices, evenly spaced, around the plantain and then carefully peel each strip off.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Thinly slice the plantains using a mandolin or sharp knife. (Mandolin recommended, but be careful, it’s easy to cut your fingers!)
  4. Melt the coconut oil and add the salt or cinnamon and coconut sugar, depending on which flavor you want. If you want to make both, do one recipe first and then the next.
  5. Toss the plantains in the oil, making sure each is coated evenly.
  6. Place a cooling rack on a baking sheet and arrange the oiled plantains (not touching each other!) on the cooling rack. (One plantain will cover about one baking sheet, so you’ll have to do two batches if you’re making more than one plantain. You can also bake two baking sheets at a time if you have a convection oven).
  7. Bake for 15 minutes, check to see if they are beginning to brown. If they are, remove them from the oven. If they’re not browning yet, let them bake for another five minutes or so, checking often.
  8. Store in an airtight container and enjoy within three days.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.