How to Make Perfect Crispy Plantain Chips
These crispy plantain chips are thinly sliced, perfectly fried, and lightly salted for an irresistible crunch. They’re a simple snack that stays crisp every time!
Servings: servings
Calories: 180kcal
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.
Calories: 180kcalCarbohydrates: 22gProtein: 1gFat: 10gSaturated Fat: 2gSodium: 120mgFiber: 2gSugar: 8g
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