Crunchy, golden, and slightly salty, plantain chips are a staple snack in many Guyanese and Caribbean households. Perfect for munching on their own or as a side to your favorite dip, these homemade chips are easy to make and even easier to devour.
How to Make Plantain Chips
Start by peeling the plantain, making a few slits along its skin and then removing it carefully. Slice the plantain thinly using a mandoline or a sharp knife to get even, crisp slices. Heat the oil in a deep fryer or heavy saucepan to about 350°F (175°C). Once the oil is hot, fry the plantain slices in batches until they turn golden brown and crispy, about 2–3 minutes. Use a slotted spoon to remove the chips and place them on a plate lined with brown paper or paper towels to drain excess oil. Sprinkle with salt while they’re still warm, and enjoy your crispy, crunchy snack!
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Plantain Chips
Equipment
Ingredients
- 1 large green plantain about 1 pound
- Vegetable oil for frying
- Salt to taste
Instructions
Heat the Oil
- Fill a deep fryer or heavy saucepan with 2–3 inches of vegetable oil. Heat the oil to 375°F (190°C). Use a thermometer for precision.Vegetable oil
Peel the Plantain
- Trim the ends of the plantain with a paring knife and cut it in half crosswise.1 large green plantain
- Make 4 shallow slits lengthwise on the skin, being careful not to cut into the flesh.
- Gently pry off the peel with your fingers or the tip of the knife.
Slice the Plantain
- Slice the peeled plantain crosswise or diagonally into very thin rounds. For ultra-thin chips, a mandoline slicer works wonders.
Fry the Chips
- Carefully place a dozen or so slices into the hot oil at a time to avoid overcrowding.
- Fry for 3–4 minutes, flipping occasionally, until they’re golden brown and crispy.
Drain the Chips
- Remove the chips from the oil with a slotted spoon and place them on a plate lined with brown paper or paper towels to drain excess oil.
Season and Serve
- While still warm, sprinkle the chips lightly with salt.Salt
- Serve immediately for maximum crunch, or let them cool to room temperature and store in an airtight container.
