Plantain Chips

Plantain Chips

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Plantain Chips are crunchy and delicious.  Enjoy them as a healthy snack with a drink in hand or without.  I also like to crush them and use the crumbs as a coating for fish, meat or vegetables. They make a great substitute for matzah meal on Passover.

For a recipe using Plantain Chips as a coating, click on this link for Red Snapper Fillets coated with Plantain Chips.

Prep time: 15 minutes

Plantain Chips

By Gloria Kobrin Published: March 18, 2014

  • Yield:

  • about 3 cups


  • 2 Large green plantains very thinly sliced
  • 1/2 teaspoon Salt
  • pinch Ground Black Pepper
  • 2 tablespoons olive oil


  • 2 cookie sheets lined with baking parchment
  • medium mixing bowl


  1. Preheat oven to: 350° F.
  2. To peel plantains: Cut off the narrow ends of each plantain. Lay the plantain down and hold one end with one hand. With your other hand, take a sharp knife and make four long cuts through the skin from end to end. You will have to apply a little pressure to cut through the tough skin. After you have made your four cuts, peel each quarter of the skin down exposing the plantain. At this point you can decide whether to cut thin round circles or long strips of the plantain.
  3. Mix olive oil, salt and pepper in mixing bowl. Place plantain slices in bowl and toss gently. Arrange slices in a single layer on cookie sheets. Place in oven. Bake for 20 minutes on one side; then turn the chips over and bake another 10-15 minutes on the other side-or until they are crisp. They will crisp even more as they cool off. Serve as a snack with drinks or pulverize and use as an alternative to matzah meal to coat fish, meat or vegetables.