Plantain Tortilla Chips

by Kate on May 7, 2012

Plantain Tortilla Chips

I am so excited about this recipe!  This would have been the perfect Cinco de Mayo recipe, but I am a few days late.  I was attempting crackers and loved the result, but realized they tasted like corn chips so I had to make another batch that looked like chips (bummer, I have to eat another batch).

I was once a tortilla chipaholic, it was bad!  I think when going gluten free, that was the only thing I could have that was cracker like so I turned to that bag quite often.  I have chosen to no longer eat corn as of a year ago, so to create a replacement that is grain free…gets me excited!

There are many reasons why I have chosen to give up corn, most importantly because it’s a grain.  Sorry folks, it is not a vegetable, it is a grain.  A grain that is one of the number one GMO foods out there.  It can cause intestinal distress much like gluten and cause silent inflammation just like gluten.  That’s all I need to hear to quite eating something.  Now if only someone would tell me dark chocolate does the same thing!!!  I need an intervention…but it’s so darn good!

I have been into plantains for a while now and am waiting on the arrival of plantain flour!!!   What the heck is a plantain, a big banana?  Plantains tends to be firmer and lower in sugar than bananas. Bananas are almost always eaten raw, while plantains tend to be cooked either when green or unripe (starchy) or overripe (sweet).  They are a good source of potassium, fiber and starchy carbohydrates (perfect for endurance athletes).

Plantains are a staple in tropical regions of the world, much the same way as potatoes are here.  They have a pretty neutral flavor, the unripe fruit is typically cooked by steaming, boiling or frying.  I buy or make plantain chips myself that are just sliced plantains that have been roasted or baked.  They satisfy the crunch, but this recipe is even better and partners up well with guacamole or fresh salsa!

Recipe: Plantain Tortilla Chips


  • 3 unripe (green) plantains, peeled*
  • 2 tbsp refined coconut oil
  • 1/2 tsp sea salt
  • coarse sea salt to sprinkle


  1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don’t seem very moist, wet on the fresh slice side)
  2. Add the plantains and oil to a food processor and combine until smooth
  3. Once all the lumps are gone, add the sea salt and quickly combine
  4. Place the mixture on a sheet of greased parchment paper the size of your cookie sheet
  5. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that)
  6. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer
  7. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet
  8. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others.  Make sure to cook them long enough or they will be chewy instead of crunchy
  9. Remove cookie sheet and let chips cool
  10. You may need to re-cut the chips or you can break them along the cut lines
  11. Store in an airtight container, glass is my favorite

Quick notes

*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time, it should come off pretty easily.

Unripe (green) plantains can be hard to find.  I prefer the green for their no sugar content and they have less moisture in them.  I have had the best luck going to Sprouts or Sunflower Market and asking if they have any unripe green plantains in the back, they usually do.  Asian markets carry them as well and they are always green there since they go through so many of them.  Whole Foods sells them but they tend to be very yellow and brown, it can be hit or miss there.


If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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{ 24 comments… read them below or add one }

Eleni May 24, 2012 at 6:00 am

This is seriously such a good idea! I’ve made plantain french fries before and it worked great because I used green plantains so they didn’t have any banana flavor. I’m so excited to try this out! I have so many great paleo dip recipes, but I’d like something other than vegetables to dip in it!


Kate May 25, 2012 at 7:01 pm

Thank you so much!! Plantain fries sound like a great idea too! I am working with plantain flour right now in hopes of some additional starchy recipes.


Eleni May 29, 2012 at 5:04 am

That’s awesome! I’ve never even heard of plantain flour…what’s it like?


Kate June 3, 2012 at 11:11 pm

Plantain flour is very starchy. It needs a lot of moisture added to it like coconut flour. Not sure what all I will try with it, tortillas and waffles are in the making. I just need to take a break from the nut flours…too easy to over-eat!!!


ME November 21, 2012 at 2:04 pm

Just place the plantain in boiling water for five mins after scoring and cutting off the ends. It will peel much easier, but water must be very hot.


Kate November 22, 2012 at 2:57 am

Thanks for posting this. I actually tried this and found both ways work about the same. Maybe it has something to do with how ripe the plantain is. I find very bright green easier to peel.


QandAmamma January 6, 2013 at 7:06 am

I wonder…can i make my own plantain flour if i dehydrate the green bananas and then use the vita-mix dry blender? I love this idea….I will try blending it with quinoa or chickpea flour too. Thanks


Kate January 6, 2013 at 8:50 pm

You can buy plantain flour, but it does not taste the same. It is very starchy and I don’t really like baking with it. I did try dehydrating plantains and they are very dry. You can certainly try doing that, I think it would taste better than the flour you can buy!!! Just make sure they are completely dried or they will not grind into a flour. Let me know!!


Purelytwins July 3, 2013 at 2:15 pm

oh yum!!! we will have to try this as we love tortilla chips!


Kate July 3, 2013 at 6:57 pm

Tortilla chips were my go to crunchy snack ever since I gave up gluten years ago. After going grain free a couple years ago, I created these to replace the need! Let me know what you think!


Rachel September 12, 2013 at 9:08 pm

This is awesome. I am trying to find healthy alternatives for “Junk food”. Especially around that time of the month. I do so good working out and eating healthy and then my hormones and cravings take over…this takes care of my crunchy/salt and I am not a big fan of salt anyway so very light, if at all and guilt free.


Kate September 13, 2013 at 12:59 pm

So glad you like them!!! I used to love tortilla chips, so these are a good replacement! I have a bunch of cracker recipes and quick sweet treats that use Swerve, a safe natural sugar alternative!


Amanda February 19, 2014 at 6:11 pm

Made these tonight, ate with carnitas and guacamole, totally fabulous!!


Kate February 24, 2014 at 3:01 pm

One of my favorites!! Glad you liked them and thanks for stopping by and letting me know!!


Nita June 14, 2014 at 6:13 am

I thinly sliced the plantains then dehydrated. Then I powdered them in the thermomix then again in coffee grinder for a very fine flour. Worked a treat


Kate June 14, 2014 at 6:33 am

Yes I have done that as well. I prefer the fresh plantains, totally different flavor to the chips! The flour becomes way too dry and starchy! You can buy plantain flour/starch from Barry Farms online. Thanks for stopping by and letting me know!!


Sharon July 8, 2014 at 8:44 pm

Wondering why you specify refined coconut oil. Thanks for the recipe!


Kate July 8, 2014 at 8:47 pm

Refined or expeller pressed means it won’t have a coconut taste to it! You can certainly use virgin if you want it to have hints of coconut!


Ashley January 22, 2015 at 5:53 pm

I tried making these and they turned out more cracker like than chip and a little chewy. One of my plantains was dry and the other two wet. I left them out for about and hour, but they were still a little wet so my dough was wet. Do I just leave them out longer to dry? Any suggestions ith wet dough? I really want these to work bc they were great, but I know they could be crunchier! They would be great with dips, soups and chili!



Kate January 25, 2015 at 2:37 pm

Getting dry plantains is luck of the draw, but really green with no yellow is the way to go. I get mine at Sprouts and ask them if they have any in the back and pick out the greenest ones. If you spread the dough really thin, they will crisp up. I tend to take out the edge pieces once hard and keep the remaining crackers baking until crisp.


myriem February 10, 2015 at 12:17 pm

Just made these and they totally stuck to the parchment paper, couldn’t get any of them off and just threw the whole thing away :( So disappointed because I know they would have been great. I will try again and place them directly on the cookie sheet this time, hope that will work better for me… Thanks for your great recipes!


Kate February 10, 2015 at 2:17 pm

I’m sorry! I have never had that problem. I just added “greased parchment” to the recipe so hopefully that will help. It all really depends on the plantains and how ripe they are. I would try spraying coconut oil on the parchment.


Marie September 11, 2015 at 8:22 pm

Could I use another oil? My son is allergic to coconut.


Kate September 15, 2015 at 4:41 pm

Yes!! You could try butter, olive oil or whatever oil you use to cook with.


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