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Servings: 2 people


  • 2 green plantains (about 400g in total)
  • 2 ½ teaspoons sambar powder
  • 2 tablespoons coconut oil
  • 2 sprigs of curry leaves
  • Salt, to taste


  • Preheat the oven to 180 C.
  • Slice the plantains into ¼ inch rounds (keeping the skin on). Use a knife or a mandoline for slicing.
  • Toss the plantains with sambar powder, curry leaves, coconut oil, and salt. Lay them out on a large baking tray in an even layer without too many overlaps.
  • Bake in the top rack of your oven for 15-20 mins until golden and crispy. Serve immediately.


Cooking times may vary because of your rack position, so keep an eye out after 15 mins. They may take up to 25-30 mins to get crispy.
There’s some confusion regarding plantains and raw bananas. I’m referring to vazhakkai here.