Learn how to make perfect crispy plantain chips with just a few simple ingredients that turn into a crunchy snack for kids with no preservatives!
Listed below are all the ingredients you will need:
- Green plantains
- Salt
- Vegetable oil
See the recipe card for quantities.
Instructions
Peel the plantains and slice them lengthwise into thin strips. In a skillet, heat about 2 inches of vegetable oil or olive oil until 350°F (175°C). Fry the slices in batches until golden brown and crisp, then drain on paper towels.
Sprinkle the cooked bananas with salt and set aside to cool slightly before serving in a bowl or in any food container of your choice. Enjoy!
Storage
Store plantain chips, also known as mariquitas or platanitos, in an airtight container at room temperature for up to three days, and avoid freezing them because moisture will soften them.
FAQs
How to Make Perfect Crispy Plantain Chips
Ingredients
- 2 green plantains
- ½ teaspoon salt (or to taste)
- vegetable oil enough for frying
Instructions
Prepare the Plantains
- Cut off both ends of the plantains.
- Make a shallow slit along the length of each plantain skin.
- Carefully peel off the skin without cutting into the flesh.
- Slice the plantains lengthwise into thin strips using a sharp knife or mandoline slicer. Aim for uniform thickness for even cooking.
Heat the Oil
- In a large, heavy-bottomed skillet or deep fryer, add enough vegetable oil to fully submerge the plantain slices (about 2 inches deep).
- Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping in a small piece of plantain—it should sizzle immediately.
Fry the Plantains
- Carefully add a small batch of plantain slices to the hot oil. Do not overcrowd the pan.
- Fry for 2–3 minutes per side, or until golden yellow and crisp.
- Remove the chips using a slotted spoon or tongs and transfer to a paper towel-lined plate to drain excess oil.
Season and Cool
- While still hot, sprinkle the chips with salt and toss gently to coat evenly.
- Allow the chips to cool slightly to fully crisp up.
Serve
- Serve immediately and enjoy crispy homemade plantain chips.
Notes
- Use green (unripe) plantains for maximum crispiness.
- Thin, even slices are key to crunchy chips.
- Chips will continue to crisp as they cool.
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Lizzy says
Wow!! Love how easy this is to make!
Simply Bakings Kitchen Team says
I'm glad you like it, Lizzy! It's easy so you can make it anytime you want a snack 😀
Jakey says
What if I use really ripe bananas so it will be sweeter?
Simply Bakings Kitchen Team says
That's a good question, Jakey! 😊 Yes, really ripe bananas will make the chips sweeter. But they have a bit more moisture compared to plantains. If the texure is different, it won't be as crispy as we want the chips to be. But you can try it if you want. Let me know how it turns out!
Julius says
My daughter would absolutely enjoy this recipe. It’s both affordable and incredibly tasty! 😊
Simply Bakings Kitchen Team says
I hope she will, Julius ❤️ It's delicious and healthy so it's perfect to try
Ani says
Delicious!!! Thank you so much, Lainey!
Simply Bakings Kitchen Team says
I'm glad you think so, too 😄 You're welcome, Ani. Don't forget to try other yummy recipes on my blog
Dimple says
This is cool!. How to store them?
Simply Bakings Kitchen Team says
Hi Dimple! For 3 to 5 days, you can store the leftover chips in an airtight container at room temperature. Make sure they're cooled down so they stay nice and crispy. If they soften, just pop them back into the oven before eating. Hope this helps 😊
Kian Cablinda says
Reminds me of the childhood snacks we had in the neighborhood. Tasty!
Simply Bakings Kitchen Team says
So crispy and yummy, right? 😋
Irene says
I LOVE how easy this was to make!! My family loved it!
Simply Bakings Kitchen Team says
Awwww that's great, Irene. Let me know if you've tried anything else on my blog. Thank you so much! 😃