Pick the right plantains. Choose firm green plantains for classic, crispy chips. If they’re mostly yellow, they’ll be slightly sweeter and may brown faster.

Prep the plantains. Slice off both ends. Score the peel lengthwise in 3–4 places, then slide your thumb under the skin to remove it. If the peel resists, run the plantain under warm water and try again.

Slice thin and even. Use a mandoline set to about 1/16–1/12 inch (1.5–2 mm) or a very sharp knife. Uniform slices are key to even crisping.

Rinse and dry. Rinse the slices in cold water to remove extra starch, then pat completely dry with paper towels. Dry slices crisp up better and won’t steam.

Season the slices. In a bowl, toss slices with oil, salt, and any spices you like. Start light with the salt—you can always add more after frying.

Preheat the air fryer. Set to 350°F (175°C) for 3 minutes. Lightly spray the basket to prevent sticking.

Arrange in a single layer. Spread the slices without overlapping. Working in batches gives you the best texture. Crowding = soggy chips.

Air fry until crisp. Cook for 6–9 minutes, shaking or flipping halfway. Watch closely in the last 2 minutes—thin slices can go from golden to too dark quickly.

Cool on a rack. Transfer chips to a wire rack or paper-towel-lined plate to finish crisping. Sprinkle a little extra salt if needed while warm.

Repeat with remaining slices. Adjust time slightly if your air fryer runs hot or if using riper (yellow) plantains.