Plantain Chips

fit and fed plantain chips

Hi everyone!

Next week is our 2nd Culture of Wellness meeting. We are very excited to see you again! Each week I will make a delicious snack beforehand that we can all share together. Last week, I made homemade Reese Cups. This week, I will be making homemade plantain chips– a fantastic, easy, and nutrititious alternative to processed potato chips. You will find each of the recipes that I make under the “recipe” tab above. Feel free to come a few minutes early to our meetings to chat about how to make these recipes and see how I do it!

You can find the full recipe on the Fed&Fit blog (note: I am not especially familiar of this blog and I chose this because I felt like it had a wonderful description of making plantain chips).

While she uses green plantains (unripe and more “corn chip” like), I love making these with yellow plantains (ripe and sweeter) as well!

Be careful cutting the plantain and take your time! It can be tricky at first, but it gets much easier and faster after a bit of practice. For further directions and pictures, go here.


Paleo Plantain Chips

yield: ~3 DOZEN  prep time: 5 MINUTES  cook time: 25 MINUTES


  • 1 green plantain
  • 1 tsp extra virgin coconut oil, melted
  • ½ tsp kosher salt {or more to your liking}


  1. Set oven to 350 F and line a baking sheet with parchment paper.
  2. Cut the ends off and then score the length of the plantain with about three evenly spaced cuts. Don’t cut too far into the flesh, you just want to cut through the skin.
  3. Peel the plantain then slice it on a diagonal as thinly as you can consistently manage.
  4. Toss the plantain slices with the melted coconut oil, lay out on the baking sheet, and sprinkle with the kosher salt.
  5. Bake for 20-25 minutes.
  6. {Leave in longer or shorter depending on how your oven heats and feel free to remove the more well-done chips as they start to brown.}

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