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Plantain Chips

Crispy and savory fried green plantain slices seasoned with sea salt and a pinch of cayenne pepper.

25 minEasyServes 4180 cal/serving

West AfricanAppetizerStovetopVeganVegetarianPaleoStandardHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

  • 4 green plantains
  • 2 cups vegetable oil
  • 1 tsp fine sea salt
  • 1/4 tsp cayenne pepper

Instructions

  1. 1

    Peel and slice 4 green plantains into thin rounds using a mandoline or sharp knife.

  2. 2

    Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350 degrees Fahrenheit.

  3. 3

    Fry green plantains in batches for 2 to 3 minutes until golden and crisp.

  4. 4

    Transfer chips with a slotted spoon to a paper towel lined plate to drain.

  5. 5

    Sprinkle with 1 tsp fine sea salt and 1/4 tsp cayenne pepper while hot, then toss to coat.

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Questions

What should Plantain Chips look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until golden and crisp.

Can I make Plantain Chips less spicy?

Yes. The heat in Plantain Chips comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

How many calories are in Plantain Chips?

One serving (the recipe makes 4) is about 180 calories, with 1 g protein, 28 g carbohydrate and 8 g fat, plus 2 g fiber and 200 mg sodium. The figures are estimates computed from the ingredient list.

How long does Plantain Chips keep?

Refrigerate what is left of Plantain Chips within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Plantain Chips?

Yes. As written it serves 4. Halved, the plantains drops from 4 to 2; doubled, it is 8. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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