Air Fryer Crispy Spice Plantain Chips are the ultimate healthy snack that doesn’t skimp on flavor or crunch. These perfectly thin slices of green plantain are lightly coated in olive oil, seasoned with smoky paprika and garlic, then air fried to golden perfection. With their irresistible crispness and bold flavor, they’re just as good for parties as they are for solo snacking.
Plantains have been a beloved staple in Caribbean and Latin American kitchens for centuries, but the air fryer has given them a modern twist. By using this trending appliance, you can achieve the same satisfying crunch as deep-frying—without the excess oil. They’re done in under 10 minutes, making them ideal for busy days or last-minute guests.
Whether you serve them with guacamole, salsa, or enjoy them plain, these chips are bound to become your go-to snack. Once you try them fresh from the air fryer, you’ll never want to buy a bag again.
Recipe Yield: 4 servings
INGREDIENTS
2 green plantains
1 ½ tbsp olive oil (or avocado oil)
1 tsp sea salt
½ tsp smoked paprika
¼ tsp garlic powder
INSTRUCTIONS
1. Preheat air fryer:
Set air fryer to 375°F (190°C) and preheat for 3 minutes.
2. Prepare plantains:
Cut off both ends of each plantain. Make a shallow slit along the skin and peel. Slice plantains into thin, even rounds, about ⅛-inch thick, for optimal crispness.
3. Season slices:
Place plantain rounds in a large bowl. Drizzle with olive oil, then sprinkle with sea salt, smoked paprika, and garlic powder. Toss gently to coat evenly.
4. Arrange and cook:
Place slices in the air fryer basket in a single layer, without overlapping. Cook for 8–10 minutes, flipping halfway, until golden and crispy.
5. Cool and serve:
Transfer to a cooling rack or paper towel-lined plate. Cool for 5 minutes to crisp further before serving.
Baked Alternative:
Preheat oven to 400°F (200°C). Arrange slices on a parchment-lined baking sheet. Bake for 10 minutes, flip, then bake for another 7–10 minutes until crisp.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use green plantains: They’re firmer and less sweet, which makes them ideal for crisp chips.
- Slice thin and even: A mandoline or sharp knife ensures consistent thickness for even cooking.
- Avoid overcrowding: Cook in batches so each chip crisps instead of steaming.
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