Snack · 25 min · mexican

Baked Plantain Chips with Lime

Mexican flavors, weeknight effort. Green plantain meets coconut oil in a 25-minute snack worth keeping in rotation. The macros do the talking: 0g protein, 5g carbs, and 15g fat in every 146-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 Green plantain
• 1 tbsp Coconut oil
• 1 Lime
• 1/2 tsp Sea salt

Steps

1. Heat the oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Cut both ends off the plantain, score the skin lengthwise with a paring knife, and peel it away in strips. Green plantains are starchy and won{Q}t peel like bananas, so don{Q}t fight it, just cut the peel off.
3. Slice the plantain on a sharp diagonal as thin as you can, about 1/16 inch. Thin slices become crisp chips, thick slices stay chewy.
4. Toss the slices with the melted coconut oil and salt until every piece glistens.
5. Arrange in a single layer with no overlapping. Overlapping spots steam instead of crisping, so use two sheets if needed.
6. Beginner tip: a mandoline makes this much easier and far more even, but use the hand guard, those blades are ruthless.
7. Bake 20 minutes, flipping each chip at the 10-minute mark, until golden at the edges. Squeeze fresh lime over the hot chips, cool 5 minutes on the pan, they crisp as they cool, and serve.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes