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Baked Plantain Chips – MBP Less is More
July 25th, 2008 Madhuram Posted in From Other Blogs, Salt and Spicy, Snacks, Vegan Snacks/Appetizers | 
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J and B’s Baked Plantain Chips has become yet another favorite in our house. This is the 2nd time I’m making it. Before knowing this recipe I used to find plantains everywhere but I never used to buy it because I did not not know what to do with it. Then one day I found this recipe and believe me or not I couldn’t find plantains anywhere. I did not take pictures the first time I made it, because my husband was snacking it away and actually we did not have anything left to be taken with rice. This time I managed to take a picture before we could gobble them up.
2. In a bowl I added coconut oil, little vegetable oil, red chili powder and salt. Whisked it using a fork. Added the plantain slices and tossed them to coat it with the oil and spices.
3. Greased a baking sheet using a non stick spray and then spread the slices on it and baked it for 20-25 minutes, turning once.
Now the chips is ready! It’s a healthy indulgence because it is not deep fried in coconut oil like the traditional plantain chips.
I’m sending this to Nupur’s Less is More – MBP event.
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July 25th, 2008 at 4:33 am
Chips have come out lovely. Indeed a guilt-free snack. It looks the ripe plantain chips.
July 25th, 2008 at 6:28 am
the mandolin really makes them thinner and crisper. i just cut them by hand ‘cos i’m too lazy to pull out the mandolin. have you tried these chips with lotus root? they are even better. we have a recipe.
July 25th, 2008 at 7:27 am
i personally do not like the plaintain chips..only jackfruit and tatoes of course!! but jeeves loves these..gotta make-em and check out the julagbandi site too for the lotus ones!
July 25th, 2008 at 8:45 am
very tempting madhu…luv it…
July 25th, 2008 at 9:01 am
Looks simple and tasty. Guess we can make similar chips with potatoes as well.
July 25th, 2008 at 1:43 pm
bookmarked …nice snack
July 25th, 2008 at 5:30 pm
Healthy snack Madhu.I have only fried them..Will try this baked version..
July 25th, 2008 at 8:39 pm
I tried their lotus root chips … lovely… they look wonderful Madhu !! I plan to try with sweet potatoes too !
July 27th, 2008 at 10:53 am
These look delicious. I might have missed seeing this at Jugalbandi but I’m glad I found them here.
July 28th, 2008 at 8:59 pm
Nice alternative to frying it twice. I like tostones but it gets way too greasy sometimes.
July 31st, 2008 at 7:39 am
baked chips looks very delicious & healthy too.
February 2nd, 2009 at 1:23 pm
what is the baking temperature?
It’s 425F. Please check the link in J and B’s plantain chips for further details. Since the recipe is from another blog I did not reproduce it.
February 9th, 2009 at 1:38 am
thank you! they turned out crispy and delicious!
You’re welcome Carol.
February 23rd, 2009 at 12:23 pm
Hi madhu
i tried this recipe. the only thing was i did not slice them well. first i sliced with veggie slicer. they were very thin and then with knife and they were thick. so they did not get baked evenly. how do u slice them? also should we line them each separately in the oven?
also i tried a vegan pineapple cake with silken tofu this sat for a party and it turned out great. will share pics soon. it was a hit with the kids. i am planning to do that as a layer cake for my son’s 2nd bday this sunday. wish me luck. so if i have to bake in a 9 x 13 rectangular pan as a layer cake how much of the flour do i need? thanks so much for the silken tofu recipes. thats what helped me a lot.
Sai, I have sliced using a vegetable slicer as well as with a knife. The ones with the knife doesn’t come even, so it’s half baked. The other one slices pretty thin and you have to watch constantly so that it does not burn, but it bakes evenly and is crisp.
Sure share your recipe and pictures Sai. Reg. cake pan size, I found this. Check the answer to the first question (finding the pan size using mathematical calculation) after the intro and charts. It clearly explains how to increase a recipe according to the pan size.
February 26th, 2009 at 11:22 am
I guess you have a mandoline slicer. Do u have any recommendation on the brand to buy. I see many brands and makes and not sure which one to buy. Thanks Madhu.
Sai, it’s not a mandoline from here. It’s the regular slicer from India. It also doesn’t have various thickness etc. Simply one blade. My mother in law gave it to me. She got it from some marketers who sell stuff door to door.
March 2nd, 2009 at 12:40 pm
Hi there! These look super tasty, what temperature did you cook these at? Thanks!
It’s 425F. Please check the link in “J and B’s plantain chips” for further details. Since the recipe is from another blog I did not reproduce it.
April 9th, 2009 at 11:35 am
Please let me know what kind of Banans were used- raw green or the yellow ones???? If u can plz reply 2 my email address. Desperatley waiting! have got 2 raw banans waiting along with myself!
September 6th, 2009 at 4:54 pm
so were they yellow or green bananas? sooo excited!!!!!!!!!
The unripe green plantains you can find in Mexican/Indian grocery stores.