If you’re looking for a snack that’s both pleasantly crispy and exquisitely flavorful, look no further than my homemade Crispy Plantain Chips. Bursting with the natural sweetness of green plantains and seasoned with a touch of Himalayan pink salt, these chips are not just super easy to make, they’re also a delightful treat for your taste buds! Whether served up next to your favorite dip or enjoyed all on their own, these chips are a nice departure from their bagged counterparts that you purchase at your grocery store.
Before we dive into the cooking process, let’s take a look at the lineup of ingredients that will bring these delectable plantain chips to life. You will need green plantains, vegetable oil for frying, and Himalayan pink salt (I like to use a salt mill to season my chips so that the grain of salt is somewhere in between fine and coarse).
Begin by preparing a large sheet pan by inserting a wire rack inside and set it aside. Then, cut the ends off your plantains and peel off the skin (if you prefer, as peeling your plantains is not necessary). Using a mandoline slicer, slice your plantains lengthwise into 1/8-inch strips and set them aside on a plate or in a bowl until you are ready to fry them.
When you’re ready to fry your chips, fill a large, deep cast iron skillet or braiser halfway with your vegetable oil. Set it over medium-high heat until your oil reaches 350°F. Add several of your plantain strips into your hot oil to fry (avoid over-crowding). Turn them occasionally until they are golden brown all over; about 4-6 minutes. Using a spider or slotted spoon, transfer your plantains to your wire rack to drain. Immediately season them with salt to your liking. Repeat this process with your remaining plantain slices until all of them have been fried and drained.
If you somehow manage to resist eating all of your chips in one sitting, you can absolutely store these away in an airtight container at room temperature for up to about 4 days. Just be sure they have cooled completely before sealing them up.
Crafting your own Crispy Plantain Chips is a culinary adventure that rewards you with not only a delightful snack but also a sense of accomplishment. With a handful of simple ingredients and a bit of hands-on effort, you can indulge in a treat that’s fresher and more flavorful than anything you’ll find on a store shelf. They are delicious alongside some of my Black Bean Hummus, Fresh Salsa, your favorite dip, or all on their own. I will warn you however, you’ll probably be craving these babies quite a bit after mastering them!
Crispy Plantain ChipsCourse: Sweet Recipes
Bursting with the natural sweetness of green plantains and seasoned with a touch of Himalayan pink salt, my Crispy Plantain Chips are not just super easy to make, they’re also a delightful treat for your taste buds!
2 green plantains
Vegetable oil, for frying (about 2 cups)
Himalayan pink salt
- Prepare a large sheet pan by inserting a wire rack inside; set aside.
- Cut ends off plantains and peel off skin (optional). Using a mandoline slicer, slice plantains lengthwise into 1/8-inch strips.
- Fill a large, deep cast iron skillet or braiser halfway with vegetable oil. Set over medium-high heat until oil reaches 350°F. Add several plantain strips into hot oil to fry (avoid over- crowding). Turn occasionally until golden brown all over; about 4-6 minutes. Using a spider or slotted spoon, transfer plantains to wire rack to drain. Immediately season with salt, to taste. Repeat process with remaining plantain slices.
- Store leftover chips in airtight container at room temperature for up to 4 days.