Paleo Plantain Chips

Plantain Chips | Roots & Boots

This post may contain affiliate links, which means I make a small commission at no extra cost to you.
See my full disclosure here.

Paleo Plantain Chips are the perfect grain-free substitution for tortilla chips. Even if you’re not looking to cut down on grains, you’ll love these crunchy little chips.  We like them with Tortilla Soup, Seasoned Taco Meat, guacamole, salsa, and even hummus.

Plantain Chips | Roots & Boots
  • Save

You’ll need a sharp knife or a mandoline slicer.  The goal is uniform thickness for each slice of plantain, which is much easier to accomplish with a mandoline slicer. However, I do not own a mandoline (yet) and have done just fine with a sharp knife.

Another trick is to slice the plantains at an angle, to create a longer chip.  We like them both ways–small and round, and long and oval.  A longer shape is more convenient for scooping up guacamole or taco meat.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plantain Chips | Roots & Boots
  • Save

Plantain Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kathleen | Roots & Boots
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins


A perfect grain-free substitute for tortilla chips! Serve with tortilla soup, taco meat, guacamole, salsa, etc.


  • Green plantains
  • Coconut oil, melted
  • Unrefined sea salt


  1. Preheat oven to 400.
  2. Slice plantains very thin. For skinny plantains, slice them at an angle to create longer slices. A mandolin slicer creates slices with uniform thickness, but a sharp knife will work, too.
  3. Place sliced plantains in a large bowl.
  4. Pour melted coconut oil over sliced plantains. Stir well to coat every slice.
  5. Season to taste with unrefined sea salt. Don’t be stingy with the salt! Stir well.
  6. Cover rimmed stainless steel baking sheets with parchment paper.
  7. Arrange sliced plantains in a single layer. This is a great job for a young kitchen helper.
  8. Bake for 20-30 minutes, depending on the thickness of your plantain slices. Be careful not to let them burn! You want crispy, but not burnt, chips. This is a thin line! I often remove the chips in batches. As some chips start to brown and turn crispy, I remove them with tongs and return the baking sheet to the oven for another few minutes. Continue this process until all the chips have baked properly. Using a mandolin slicer produces more uniformly sliced plantains and reduces the need to remove the chips in batches.


  • Save


Simplify your dinner prep with these tasty, nourishing soups!

3 ebook covers (1)

Sign up NOW for my best tips delivered weekly to your inbox!

You’ll also get instant access to my library of free ebooks and resources.

You might also like...

Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Kristen on 05/24/2017 at 12:39 pm

    Oooooh these look so good. Need to try to make them.

    • Kathleen on 05/30/2017 at 10:58 am

      Enjoy, Kristen! 🙂

Leave a Reply