Plantain chips are so up there when it comes to snacks. It’s really difficult to put a bag down once you start. It’s crispy, sweet and crunchy. The best part is how easy it is! It literally consists of three ingredients-plantain, salt and oil.
In the plantain chip world, there is either ripe plantain chips or green plantain chips. The latter is so underripe and has a yellow color. Whereas the ripe plantain version is dark brown in color. This is a recipe for ripe plantain chips.
The first thing is to use a saucepan instead of a frying pan. I saw the results immediately! In a frying pan, the plantain sort of floats and fries okay. Whereas in a saucepan, the plantain gets a chip texture and browns nicer without burning. Another thing to avoid flavor disruptions is using a neutral cooking oil like canola or vegetable oil. Just slice the plantain very thinly and season with table salt.
When you’re frying the plantain, let it brown completely. Let it rest on paper towels to blot all the excess oil. It might taste slightly burnt when it’s fresh but it goes away overnight. Once it cools, store it in a plastic bag and tie it tightly. Then place it in the fridge overnight and enjoy your chips.
Ingredients
3 ripe plantains, thinly sliced
1 teaspoon table salt
2 cups cooking oil
Instructions
- Heat the oil in the saucepan until hot.
- Mix the plantain with the salt.
- Fry in a saucepan until deep browned on medium-high heat. Usually takes about 15 minutes. Flip and continue until very browned on the other side.
- Drain on paper towels.
- Place in a plastic bag. Refrigerate and serve the next day for crunchier results.