Platanitos al Horno

Baked Plantain Chips

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This recipe illustrates how most Colombian restaurants make their long, decorative, very thin plantain chips. If you want to keep the plantains crispy in a humid environment, turn off the oven and let them sit there on the serving platter or on a baking dish until ready to serve. At this point they can all be piled into a bowl or on top of each other.


  • 1 large green plantain*
  • 2 tablespoons oil or oil spray
  • Salt to taste


  1. Cut the ends off the plantain and peel. Cut in ⅛-inch-thick rounds if making coins, or ⅛-inch-thick by 3-to-4-inch-long strips if making chips. Preheat the oven to 350°F.
  2. Spray or brush the plantain chips with oil and place them on an oiled baking pan, arranging the plantain chip pieces one by one in a single layer so they don’t touch each other. Bake for 15 to 20 minutes or until lightly golden and somewhat curved. Sprinkle with salt to taste. Remove from the baking pan and serve immediately.