Homemade plantain chips are so addictive!

I don’t have self control when it comes to plantain chips. Anytime i make it, it feels like a trap, i keep eating and eating and eating…….. i only stop when it is all finished !


  • Use salt water instead of sprinkling salt directly on it when you are done. Using  salt water ensures that the salt is evenly distributed.
  • Slice plantain using mandoline slicer or a grater. This ensures that the  slices are even.
  • Do not gather sliced plantains and place them into the oil at once else they stick together and become soft . Place them in the oil one after the other


Green plantains

1/2 teaspoon salt

coconut oil


  • Peel the plantains and remove the entire skin with your hands
  • Slice the plantains using a grater or mandoline slicer
  • Mix a quarter of water with salt.
  • Place coconut oil in a frying pan and heat for about 5 mins. Add two tablespoons of salt water and place the plantain slices one after the other
  • Gentle stir the plantain so it doesn’t burn.
  • Let it cool before you enjoy

Note: You can store plantain in an airtight container

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