Need a delicious idea for these Plantain Tortillas? Check out my Breakfast Tacos with Harissa Lime Sour Cream!

I’m gonna warn you this post is really image heavy because I feel like there’s such a method to making these tortillas & I really want you to be successful when you give it a go!

I use 3 plantains & I kinda prefer them more yellow than green but that’s just because it makes em a tad easier to peel & gives a bit of sweetness to the tortillas. Peel & cut your plantains & you should have about 1 pound. I’ve never had exactly 1 pound – usually closer to 14 oz to be exact – but I don’t think a couple oz difference will matter in this case.

Place all your ingredients except the water in a high powered blender. As your mixture comes together, slowly pour the water in & blend until it looks like batter.

I like to use a cookie scoop to help make those round tortilla shapes & it also keeps each one about the same size due to the amount of batter.

When shaping the tortillas, I try & make them pretty thin. This will help them bubble up & get crispy.

I try & do two full cookie sheets & get about 4 tortillas on each sheet. They are about 4-5 inches across. Pop them in the oven at 425 for 10 minutes, then give them a flip & bake them for another 7-10 minutes. Try & really watch the last few cooking minutes. Depending on how thin you spread the tortillas, these babies could burn up. I’ve had it happen to me a couple times & it’s no bueno.

How to prepare plantain tortillas

  • PREP TIME: 10 mins
  • COOK TIME: 20 mins
  • TOTAL TIME: 30 mins
  • AUTHOR: Trisha
  • SERVES: 10-12 tortillas


  • 3 medium Plantains approx. 1 pound (peeled & cut into chunks)
  • 1 Egg
  • 2 Tablespoons Coconut Oil (melted)
  • ½ teaspoon Salt
  • ¼ cup Water


  1. In a high powered blender, place plantains, egg, coconut oil & salt & blend until combined. Slowly drizzle water until a batter like consistency is reached & there aren’t any plantain chunks left.
  2. Preheat oven to 425.
  3. Line 1-2 baking sheets with parchment paper (best results).
  4. Using a cookie scooper, swirl the plantain batter in a small circle, about 4-5 inches wide.
  5. Place in the oven & bake for 10 minutes.
  6. Remove from oven, flip & then bake for 7-10 more minutes.
  7. Watch the tortillas the last few minutes to make sure they don’t burn on the edges.
  8. Remove tortillas from oven & repeat the process until your batter is gone.