Plantain chips Recipe
Latin American / Caribbean · Snack · 25 min total
Crispy, savory plantain chips are a popular snack in many tropical regions. This easy recipe yields perfectly crunchy chips with a hint of salt and optional spice.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 large green plantains (about 1.5 lbs total)
- 3 cups vegetable oil, for frying
- 1 teaspoon salt
- 1/2 teaspoon chili powder (optional)
Instructions
- Peel the plantains: cut off both ends, then make a shallow slit along the length of the skin. Pry off the peel with your fingers. It's easier if the plantains are slightly underripe.
- Using a mandoline or a sharp knife, slice the plantains crosswise into very thin rounds, about 1/8 inch thick.
- Line a baking sheet with paper towels. In a large, heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C).
- Fry the plantain slices in small batches (do not overcrowd) for 2-3 minutes, stirring occasionally, until golden brown and crispy.
- Using a slotted spoon, transfer the chips to the prepared baking sheet. Immediately sprinkle with salt and chili powder if using. Repeat with remaining slices.
- Let cool completely before serving. Chips will crisp up as they cool.
Tips
- For extra crunch, soak the sliced plantains in salted ice water for 30 minutes, then pat dry before frying.
- Store in an airtight container at room temperature for up to 3 days.
- Adjust salt and spice to taste.
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