This Oven Baked Plantain Chips (Platanitos Horneados) recipe is a healthier twist to traditionally "Fried" green plantains. These Latin chips are a delicious and healthier homemade option for a snack or served as an appetizer with any sauce.
Learn how to make plantain chips in 25 minutes!
This Plantain Chips recipe is quick and EASY!
In these Oven Baked Plantain Chips (Platanitos Horneados), I simplified the traditional cooking method by using little oil while still achieving golden and crispy plantain chips. This is the best if you are looking for a healthy green plantain recipe.
Jump to:
- What are Plantain Chips?
- What to serve with Plantain Chips
- How to make Oven Baked Plantain Chips (Platanitos Horneados) step-by-step
- Equipment
- Ingredients
- Instructions
- Pro Tips for best results
- Variations
- Storage
- Plantain Chips Frequently Asked Questions
- Latin inspired appetizer ideas you might like
- Latin desserts recipes to endulge
- 📖 GET THE RECIPE! 🍽️
What are Plantain Chips?
Plantain Chips are thin slices of green plantain traditionally deep-fried and sprinkled with salt. They are a popular snack in Latin America.
Depending on the country, they may be called Platanitos (as in my country of Venezuela), mariquitas, chiffles, chicharritas, or platanutres, among other names.
Plantain chips are savory, like Potato chips. You can season plantains with garlic or other spices for additional flavor.
In Venezuela, it is common to see homemade Platanitos (fried plantain chips) sold by street vendors. They are also produced commercially under many brand names.
Growing up, I had my fair share of Platanitos as an afternoon snack when I returned home from school. Crispy, salty, savory, and yummy. Yeah, they make a kid happy!
A similar version of plantain chips is called Tostones or Patacones, which are twice-fried green plantain slices. Check my recipe for Oven-Baked Tostones (Crispy Baked Green Plantains) as another healthy twist to the traditional twice-fried Tostones chips. Or my very favorite plantain recipe, Fried Sweet Plantains (Plátanos Maduros Fritos). Serve any of these plantain recipes with my amazing Puerto Rican Turkey (Pavochón) for a traditional Puerto Rican meal! Yum! Pure Latin flavors.
What to serve with Plantain Chips
Eating Plantain Chips as a snack is the most common way. You can upgrade your plantain chips to "appetizer status" by dipping them in one of these delicious homemade Latin sauces. Yeap, why not?
- Tangy Aji Verde (Spicy Peruvian Green sauce)
- Smoky and delicious Tomatillo-Chipotle Salsa
- The best Venezuelan sauce Guasacaca
As a side dish, serve Plantain Chips with:
- Beans and rice
- Alongside a soup or stew
- A salad
- Substitute your corn chips with plantain chips as a base in Nachos.
How to make Oven Baked Plantain Chips (Platanitos Horneados) step-by-step
(a printable version of the recipe card with ingredient quantities is also at the bottom of this post)
Equipment
- Cutting board
- Knife
- Bowl
- Baking sheet pan
Ingredients
Making baked plantains chips is quite simple and requires only four ingredients. I am featuring Garlicky Plantain Chips in this recipe by seasoning them with salt and garlic powder. Still, you can also season them with other spices for an extra flavor kick.
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- Green Plantains
- Oil such as avocado or canola which have a high smoke point
- Garlic Powder
- Salt like Kosher (divided)
Instructions
Cooking with Plantains is relatively easy and quick.
Start by setting the oven to 400 degrees Fahrenheit (200 Celsius) and line a large, rimmed baking sheet with parchment paper to prevent sticking.
Peel the plantains
- The easiest way to peel a green plantain is to cut both ends first, then with the tip of a knife, make an angled cut lengthwise as deep as the skin (less than 1/4 inch deep) without cutting the flesh. With the tip of the knife, raise the skin to pry and peel it off. You may need to repeat this step 2-3 times as not all of the skin might come off at once.
- Make diagonal slices as thin as possible. A Mandolin works excellently, but a sharp knife works too if you do not have one.
- Toss the plantains with the oil, salt, and garlic powder in a bowl until well coated.
- You may do this step directly onto the sheet pan, but I like to toss them inside a bowl first to get them coated more evenly. I find this to work better for me.
- Place the seasoned plantain slices on the baking sheet in one single layer.
Keep them from touching each other (about 1/4 inch apart). - Bake at 400F for 15 to 20 minutes. The Plantain chips are done when they look golden brown and crispy. Remove from the oven and sprinkle with the remaining salt.
Pro Tips for best results
- Thin and even slices help ensure the plantain chips stay crispy longer.
- Depending on how your oven heats up, you may need to flip the chips halfway through baking to ensure they are golden brown on both sides.
- Keep in mind that peeled raw plantains will begin to oxidize if exposed to air for too long.
There you have them! They are crispy, savory, and tasty. One of my favorite baked plantain chips recipes.
Variations
Make spicy plantain chips by adding one teaspoon of your favorite ground spice, such as Chipotle powder.
Storage
- Leftover plantain chips can be stored at room temperature in a bag or storage container. Make sure they are completely cooled. They can also be left uncovered at room temperature to keep crispness.
- Reheat the chips in the oven set to 300 degrees Fahrenheit (150 Celsius) for 5 minutes.
Plantain Chips Frequently Asked Questions
You can find green Plantains (Platanos Verdes in Spanish or also called Platano macho in Mexico) in the produce section of most major grocery stores, health foods stores, or specialty Latin markets. They are usually located near bananas or root vegetables.
Plantains can be consumed both green (must be cooked) and fully ripe (can be eaten raw). For chips, green plantains work best.
Check out this article for more information on what to Look for in choosing the perfect Plantains.
Latin inspired appetizer ideas you might like
Latin desserts recipes to endulge
📖 GET THE RECIPE! 🍽️
Oven Baked Plantain Chips (Platanitos Horneados) Recipe
Ingredients
- 2 Green Plantains (the greener, the better)
- 2 tablespoons Oil such as avocado or canola (which have a high smoke point)
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt (like Kosher, divided)
Instructions
Start by setting the oven to 400 degrees Fahrenheit (200 Celsius) and line a large, rimmed baking sheet with parchment paper to prevent sticking.
Peel the plantains
- The easiest way to peel a green plantain is to cut both ends first, then with the tip of a knife, make an angled cut lengthwise as deep as the skin (less than 1/4 inch deep) without cutting the flesh.
- With the tip of the knife, raise the skin to pry and peel it off. You may need to repeat this step 2-3 times as not all of the skin might come off at once.
- Make diagonal slices as thin as possible. A Mandolin works excellently, but a sharp knife works too if you do not have one.
Mix and bake
- Toss the plantains with the oil, salt, and garlic powder in a bowl until well coated. You may do this step directly onto the sheet pan, but I like to toss them inside a bowl first to get them coated more evenly. I find this to work better for me.
- Place the seasoned plantain slices on the baking sheet in one single layer. Keep them from touching each other (about 1/4 inch apart).
- Bake at 400F for 15 to 20 minutes. The Plantain chips are done when they look golden brown and crispy. Remove from the oven and sprinkle with the remaining salt.
Would you like to save this recipe?
We'll email this recipe post to you, so you can come back to it later!
Notes
- Thin even slices help ensure the plantain chips stay crispy longer.
- Depending on how your oven heats up, you may need to flip the chips halfway through baking to ensure they are golden brown on both sides.
- Variation: Make spicy plantain chips by adding one teaspoon of your favorite ground spice, such as Chipotle powder.
- Storage: Leftover plantain chips can be stored at room temperature in a bag or storage container. Make sure they are completely cooled. They can also be left uncovered at room temperature to keep crispness. Reheat the chips in the oven set to 300 degrees Fahrenheit (150 Celsius) for 5 minutes.
Krystle says
I've been looking for a baked plantain recipe. These are SO crispy. Thanks for fufilling my craving.
Juyali (ju-ja-lee) says
Yas! Glad I was able to help. ? Thank you, Krystle! ?
Liz says
These are such a fun, tasty addition to an appetizer platter. YUM!
Juyali (ju-ja-lee) says
Great to hear! It's always fun to try something new. ?
Deb says
I made these in the air fryer. So crispy and yummy.
Juyali (ju-ja-lee) says
Now we are talking! You made it even easier. ?
Audrey says
These were so simple and good!
Juyali (ju-ja-lee) says
For sure, Audrey! That was the plan. ?? Thanks for trying the recipe, and leaving your review!
Swathi says
Oven baked plantain chips is delicious I enjoyed it going to make it again.
Juyali (ju-ja-lee) says
Great! Glad you are giving it another try!
Claudia says
Just made these Oven Baked Plantain Chips (Platanitos Horneados) – so crispy and delicious!
Juyali (ju-ja-lee) says
Hi Claudia,
That's great! I can eat the whole recipe in one sitting. 🙂
Sonja says
I love that you made Plantain chips healthier! These are so crispy and delicious, I can even have them while trying to cut calories. Had them as a snack in the evening, but not long and my partner was munching on them too. Have to make decidedly more next time!
Juyali (ju-ja-lee) says
Sounds like you may be a plantain chip convert! ? In all seriousness, I am very glad you liked them, and appreciated the healhier twist. Thanks, Sonja!
Jacqueline Debono says
These plantain chips are so very tasty and easy to make. I don't always find plantains here in Italy, but when I do this is how I'm going to prepare them from now on!
Juyali (ju-ja-lee) says
Glad you liked the baked twist! And good luck finding more in Italia. 🙂
Agnieszka says
I love plantain chips but don't want all the oil. This baked recipe is amazing!
Juyali (ju-ja-lee) says
Yay! Totally a game changer, isn't it!? I love the deep fried ones, don't get me wrong. But this recipe is the perfect balance of crispy and healthy. Thanks for your note!
Liz says
SO delicious! And I love that they are baked, not fried. My family devoured them.
Juyali (ju-ja-lee) says
Thanks, Liz! Baked is the answer. 😉
Swathi says
Oven-baked plantain chips are delicious I usually fry them but tried your version it is so yummy.
Juyali (ju-ja-lee) says
Crispy perfection, minus the greasy mess - sounds like a win! 🙂
So happy you liked the oven-baked version. Thank you for leaving us a review, Swathi! ?
Krystle says
My guilty pleasure made healthy is a dream come true! We make these often.
Juyali (ju-ja-lee) says
Healthy indulgence? We hear you loud and clear! These baked tostones are the guilt-free way to satisfy your plantain cravings. So glad you like Tostones, Krystle!
Lisa says
These came out crunchy and delicious. We use plantain chips a lot in place of corn chips, so it will be a regular recipe at our house.
Juyali (ju-ja-lee) says
Corn chips who? These baked plantain chips are about to become your new BFF. We have a feeling they'll be on regular rotation at your house too! 😉
Thanks for trying the recipe!
Jacqueline Debono says
I had never cooked plantains before as they aren't commonly found in stores here in Italy. BUT I found some and was looking for an easy way to use them. So delicious. Will definitely remake these when I find plaintains again!
Juyali (ju-ja-lee) says
Plantains in Italy? You're a true adventurer! Buona fortuna (good luck) finding more plantains soon! 🙂