Oil-Free Plantain Chips


I was first introduced to the plantain in the mid-90s, when I lived with a good friend, and fellow chemist from Saint Lucia. Not being typical students, we cooked every night, alternating between us. She used to always make something really special when it was her turn, but then later realized I enjoyed the more rustic, everyday traditional Caribbean food. Man, I miss her rustic food!

When I first made these chips, I had an obsession with Trader Joe’s roasted plantain chips. I often scoffed a bag when I got home from work – I was tired and needed some energy, but with 900 calories per bag, that’s almost 2/3 of my daily calorie intake! They were damn addictive! Once the bag was open, I had to finish them all – they were slightly salty, very crunchy and they have this indescribable floury/starchy texture.  

This version of plantain chips contains NO oil (cutting the calories by almost 2/3), plus you can as much/little seasonings as you wish. Try to choose the greener plantain, as the yellow ones will be slightly sweeter. The resulting plantain chips are crunchy and taste like the store-bought ones, but without the greasiness.       


Makes about 85 g (3 oz)

As inspired by Fireworks in my Kitchen – Microwave Plantain Chips 



  • 1 medium/large plantain, mine was 335 g (¾ lb) with skin
  • Salt or other seasoning, as required


  1. Peel the plantain, by first trimming the ends, then scoring along the lengths of the skin at intervals. Peel one section off at a time to reveal the plantain flesh.

2. Once fully peeled, thinly slice using either a mandolin OR a very sharp knife. Try to get all the slices of the same thickness to ensure even cooking. Separate the slices in a bowl and sprinkle with a little salt*.

3. Arrange on a large, microwaveable plate in a single layer and microwave on full between 2-5 minutes (depending on how many you have on the plate and how thick the slices are – I had two batches, that took 5 minutes each). You do NOT need to turn the chips.

4. Allow to cool on a baking rack and then enjoy!

* Don’t be too generous with the salt, because the flavor intensifies once the plantain chips have cooked.

9 thoughts on “Oil-Free Plantain Chips

  1. I’m intrigued by your recipe. I have a couple of plantains on hand that are already ripe and I was searching for ways that I might be able to use them. This task was made more difficult since I recently stopped using cooking oil.

    I found your site by searching for:baked plantain chips vegan no oil.

    I have a couple questions. Your recipe says to microwave 2-5 minutes but how do I know when they’re done? Why is it bad to use the ripe, sweeter plantain?

    • Hi Good Eater,

      The plantain chips are done when they change colour and are crisp to the touch, but be careful not to burn them. It’s difficult to get the whole batch done in one go, so you’ll be standing at the front of the microwave, watching them like a child in front of a candy store window.

      It’s not bad to use the ripe, sweeter plantain – it just results in a sweeter chip. If you prefer that, then go for it! However, the sweeter, riper plantain may burn a little easier.

  2. Well, the green plantain has also less moisture and will dry and/or be cryspier after cooking it. However, the ripe plantain (maduro or amarillo) should be cut thicker and cooked in the oven on broil. Now, you have to keep an eye on these like Linda said for they will burn due to the high sugars. A great way to season these is with nutmeg, cinnamon and cayenne pepper.

  3. I recently had to stop eating oil (it was causing me severe stomach upset), and this just after I discovered plantain chips and became slightly addicted! I can’t wait to try your recipe!

    • Hi Evie, I daren’t buy or make these anymore. I just eat way too many in one sitting. But there is a good side to that, they are a considered a fruit 🙂 hehehe…

  4. Pingback: Pan-Fried Plantain Chips in Coconut Oil | Honey and Spice

  5. Yay, fat free AND microwaved! LOL! Why is everyone so afraid of the microwave? It’s basically cooking with friction and preserves nutrients better than most other high heat cooking methods! One small serving of grill charred animal flesh is waaaaay worse than any microwaved item. I still don’t use it all the time, but seriously! Thanks for the tips…if green plantains weren’t such a pain to peel, I might mass consume them too…they are so versatile!

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