Thin, crispy, and endlessly snackable, plantain chips are a staple in almost every Ghanaian household and corner shop. Whether salty or sweet, they're one of the most recognizable West African snacks — here's everything to know.
What Are Plantain Chips?
Plantain chips are thin slices of plantain, deep-fried until crisp. Depending on the ripeness of the plantain used, they can come out savory and slightly starchy (from green, unripe plantain) or naturally sweet and caramelized (from ripe, yellow plantain). Both styles are widely enjoyed across Ghana and West Africa.
Savory vs. Sweet Plantain Chips
Green, unripe plantain fries into a firmer, saltier chip closer to a potato chip in texture. Ripe plantain, on the other hand, has natural sugars that caramelize during frying, giving a sweeter, slightly chewier chip. Our sweet cinnamon plantain chips lean into that natural sweetness with a light cinnamon finish.
Making Your Own
Plantain chips are simple to make at home starting from fresh green plantain — thinly slice, fry in hot oil until golden and crisp, and salt (or, for sweet chips, let the plantain ripen first before slicing and frying).
What to Pair Plantain Chips With
Plantain chips are often eaten on their own, but they're also a classic pairing with roasted groundnuts for a sweet-and-savory combo. See our roasted peanuts guide, or browse our full West African snacks roundup for more pairings.
Frequently Asked Questions
Are plantain chips the same as banana chips?
No — plantain chips are made from plantain, a starchier, less sweet relative of the banana that's typically cooked rather than eaten raw. Banana chips are made from actual bananas and tend to be sweeter.
Are plantain chips gluten-free?
Yes — plantain chips made from plantain, oil, and salt (or a light coating like cinnamon) are naturally gluten-free.
What's the difference between sweet and savory plantain chips?
Savory plantain chips are made from green, unripe plantain, while sweet plantain chips are made from ripe, yellow plantain, which caramelizes naturally during frying.
