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My husband told me yesterday that I have a plantain problem.

Um, I guess I’ve been a little obsessed with them lately.

Personally I can’t think of a reason NOT to love plantains.  They allow me to make grain-free versions of some of my favorite comfort foods like tortillas and chips.  I know I feel better when I eat mostly grain-free, so I love being able to make my favorite foods in a way that supports my best health, too.

My daughter (3) loves these chips with a sprinkle of cinnamon and coconut palm sugar so I’ve added that to the recipe below.  I love them sweet like she does, or savory with a sprinkle of sea salt only.  Or a mix of both!  These chips do best if kept in the fridge.  They make a great addition to any school lunchbox.

I hope you enjoy these easy homemade plantain chips!

Homemade Plantain Chips
Prep time
Cook time
Total time
Recipe type: Homemade Plantain Chips
  • 2 large green plantains
  • 2 tablespoons of coconut oil, melted
  • Sprinkle of cinnamon and coconut palm sugar (we combine these ingredients 50/50 in a left over spice shaker)
  1. Pre-heat oven to 400 degrees
  2. Peel the plantains with a knife and slice very finely into rounds
  3. Toss plantains and melted coconut oil together in a mixing bowl
  4. Sprinkle plantains with cinnamon sugar combination
  5. Lay flat on cookie sheet lined with parchment paper
  6. Bake for 6-8 minutes per side (you want to flip them after 6-8 min to make sure they don't burn)
  7. Bake for a total of 12-16 minutes
  8. Plantain chips are done when they are slightly browned at corners.
  9. Watch them because they will burn. Not that I know from experience or anything..ahem.
  10. Enjoy!
  11. Best right out of the oven. They will keep in the fridge for a few days.


homemade plantain chips from www.kulamama.com

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