Fried Plantain Chips
Ever had fried plantain chips before? Me neither until I went to the Caribbean some years ago. And I fell in love with them! I was thinking about the trip and remembering how GREAT the food was there. So many fresh ingredients that you can practically pick right outside your window.
Plantains may look like bananas, but don’t be bamboozled. They are deceptively un-sweet, much firmer, and are used for cooking. You would choke if you tried to peel it and eat it raw. And they should never to be eaten on top of your Cheerios or smothered in ice cream and gooey toppings! Not to mention, you would probably throw away a banana that looked like a perfectly ripe plantain – they are ready to use when the skin is black!
This recipe for fried plantain chips is simple, easy to do and so unbelievable good that you better watch the plate you serve them on – the chips will be gone in an instant.
Wondering where to get plantains? Most supermarkets carry them, but you can definitely find them in Mexican markets too. Check out some great tips on how to buy plantains.
What you need for fried plantain chips:
- 1 green (not ripe) plantain
- 2 cups of vegetable oil
- Course salt to taste
- Freshly ground pepper to taste
What to do:
1. Peel the plantain and cut crosswise into 1-inch-thick rounds. OR for a fancier presentation, finely slice them with a Mandoline slicer or extra-sharp knife lengthwise (as in the photo above). Don’t have a mandoline? Just click on the link or the photo and you’ll find a great selection at reasonable prices at Amazon. (I just love Amazon!)
2. Heat the oil in a sauce pan until hot but not smoking. Add the plantain rounds 3 or 4 at a time and fry until lightly browned, 2 or 3 minutes. Transfer them from the oil to a paper-towel lined baking sheet to drain.
3. When the plantains are cool enough to handle, flatten each round with the heel of your hand or a rolling pin. Try not to tear them up too much.
4. Reheat the oil. And the partial-fried plantain chips, again 3 or 4 at a time and fry again until they turn a delicious golden brown, about 2 more minutes.
5. Transfer the twice-fried plantains to another paper-towel lined plate or baking sheet to drain and sprinkle them with the salt and pepper.
These delectable fried plantain chips can be served warm or at room temperature. You can get approximately 2 servings per plantain. Enjoy!
Print Recipe HERE.
*Photo at the beginning of this post is courtesy of Food Network.