Plantain Chips
Fried plantain chips are a crunchy, savory snack with just a touch of sweetness. They’re a tasty alternative to potato chips either alone or with your favorite salsa!
I’m always on the lookout for new-to-me snacks, so when I first came across plantain chips years ago, I was thrilled. Savory, salty, and with just a little bit of sweet underlying flavor, plantain chips are incredibly satisfying.
Plantain chips aren’t the same as tostones, which are thicker and fried twice for extra crispiness. Instead, these thin chips are more like potato chips, but with their own unique flavor
Easy to make with just three ingredients, they’re perfect for dunking in guacamole, roasted tomato salsa, or enjoying by the handful!
Ingredients for plantain chips
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the right.
You’ll need just three things:
- Plantains
- Salt
- Vegetable oil for frying
When choosing plantains for chips, you can pick from green or yellow. Just like with bananas, the fruit starts green and firm, and becomes softer and sweeter as it ripens. Once the plantain goes past yellow to spotty and dark, it is even sweeter, but a bit too soft for slicing and frying.
Yellow plantains aren’t as sweet as bananas, and that mild flavor makes them great for turning into savory snacks.
How to make this recipe
Peel the plantains by trimming off the ends and cutting a slit down the length of the peel, taking care to not cut into the fruit. Remove the peel and discard.
Cut into thin slices, about 1/8th of an inch, using a sharp knife or a mandoline. You can do planks or rounds, whichever you like!
Fill a heavy-bottomed skillet (cast iron works great) or a deep fryer with enough oil to fry, about 2 inches in a skillet. If using a deep fryer, fill to the marked line. Set over medium to medium-high heat, to 350°F. Use an instant-read thermometer to monitor the oil, if you have one. Otherwise, test the oil temperature by dropping in a small piece of plantain; it will sizzle when ready.
Add a few of the plantain slices to the oil and cook for 2-3 minutes, then carefully turn over and cook another 2 minute. The chips should get crispy and golden.
Use tongs, skimmer, or slotted spoon to remove the chips to a paper towel-lined plate. Repeat with the rest of the plantains until the entire batch is fried, adjusting the heat of the oil as needed.
Season hot chips with salt and toss gently to coat. The chips can be served warm or cooled completely and saved for later.
Storage tips
When I make plantain chips, I like to do a bigger batch so I’m only heating oil once.
To store your extra chips, make sure they are fully drained of oil and cooled completely, then pop them into an airtight container. They should keep, at room temperature, for about 5 days.
If it’s a bit more humid at your house, they won’t last quite as long, so make sure the container is sealed properly to prevent any moisture from getting in.
Recipe tips
Using a mandoline will help ensure evenly thin slices. Make sure you use the guard so you don’t cut yourself! It will work best if you hold the plantain at a slight angle to cut on the bias.
Don’t add too many plantain pieces at once when frying. The slices need room to to properly fry, and if any are overlapping they will not get as crisp.
If you like, you can season the chips with a bit of chili powder and lime, using Tajín to make it super simple. Just sprinkle it on after draining the excess oil.
I love these homemade plantain chips with pineapple salsa for a totally tropical snack, but they’re so good right from the container!
Plantain Chips
Ingredients
- 2 plantains
- 1/2 teaspoon fine sea salt
- Vegetable oil for frying
Instructions
- Trim the ends of the plantains, then make a shallow slit along the length of each plantain skin, taking care to not cut into the flesh. Peel off the skin and discard.
- Slice the plantains into very thin rounds or planks using a sharp knife or a mandoline slicer.
- In a large, heavy-bottomed skillet or deep fryer, pour in enough vegetable oil to submerge the plantain slices. The oil should be about 2 inches deep in a skillet (fill to marked line in a deep fryer).
- Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of plantain; it should sizzle immediately.
- Slide in a handful of plantain slices to the hot oil. Avoid overcrowding the pan to ensure they cook evenly.
- Fry for 2-3 minutes on each side, or until crisp and golden. Use tongs or a skimmer to remove and place on a paper towel-lined plate to drain excess oil. Repeat with remaining plantain until all slices are fried.
- While the chips are still hot, sprinkle with salt to taste. Toss gently to coat, then serve or cool completely to store.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
