Is there anything better than a crispy, salty plantain chip? They’re great on their own, with dip, or used to scoop up toppings like ceviche.
One of the most common questions I’ve been asked as a dietitian is “how can I make plantains healthy?” Now, plantains on their own are a perfectly healthy choice, full of fiber and important minerals. But usually what people mean is that their favorite ways to eat plantains are usually fried, and people are looking for a way to make fried plantains just a little bit healthier.
I’ve worked out a way to use your oven to make your plantain chips just as crispy as a fried version. this recipe is surprisingly easy and quick, making it possible to whip up a quick batch of plantain chips for a snack.
The recipe is simple but there are a few tips and tricks you need to keep in mind:
Tips for making great mariquitas:
Choosing a plantain: pick the greenest, firmest plantains you can find for this. If they start to turn brown use them for a different recipe like plátanos maduros
1 plantain makes enough for 2-3 people to share a snack/appetizer.
To peel a plantain: cut off both ends, then make three vertical slits in the peel, then remove the peel.
To slice your plantains, use one of the following methods:
Mandolin: easiest, most precise. Also the biggest potential for injury so watch out.
Vegetable Peeler: works well on a green plantain, hard to get a grip if the plantain is too ripe. This is my preferred method
Paring knife: hardest to get a thin slice, but can work if you have some patience and a steady hand.
Slice your plantains as thin as you can without the pieces falling apart when you move them.
The best way to keep the plantain chips from getting stuck to the pan is to use parchment paper and brush the parchment paper with oil. I also like to use a wire baking rack (place on top of a cooking sheet) to get a crispier plantain chip.
The cooking times I use are approximate and what worked for me. They will be affected by your particular oven, how thin your plantain pieces are, as well as other factors like your elevation.
Let them cool for at least 10 minutes after cooking. They won’t seem crispy immediately after getting out of the oven, but will crisp up after cooling.
Crispy Baked Mariquitas Recipe (Healthy Plantain Chips)
- 1 Green plantain
- 2 tbsp Olive oil or vegetable oil
- 1 tsp Salt or to tast
- Preheat the oven to 400 degrees F
- Peel your plantain by cutting off both ends of the plantain, then make three vertical incisions into the peel. Remove the peel from the plantain.1 Green plantain
- Slice the plantain into very thin slices, either using a mandolin, vegetable peeler, or paring knife. You may slice it vertically or horizontally, depending on your preference.
- Place a sheet of parchment paper on top of a wire baking rack. Place the baking rack on top of another cookie sheet.
- Brush the parchment paper with olive oil.2 tbsp Olive oil
- Place the plantain slices on the parchment paper. Brush the slices with oil and sprinkle with salt.1 tsp Salt
- Place the plantains in the oven.
- Bake the plantains for 10 minutes, flip over and bake for 5 minutes longer.
- Remove from the oven and let cool for at least 10 minutes, giving them time to crisp up.