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Shop Little Guyana > Blog > Recipes > Plantain Chips Recipe by Chef K
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Plantain Chips Recipe by Chef K

Tom Rose
Last updated: January 6, 2025 3:40 am
By Tom Rose
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4 Min Read
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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.

Contents
How to Make Plantain ChipsLeave a Comment!Plantain Chips

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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If you try this recipe, let me know how it goes! And don’t forget to share it with your family—you know they’re gonna ask for it and check out our other recipes.

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Plantain Chips

Plantain Chips

Plantain chips are thinly sliced, deep-fried plantains seasoned lightly with salt.
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Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Snack
Cuisine Caribbean
Servings 2 cups
Calories 136 kcal

Equipment

Deep fryer
Deep fryer
Sharp paring knife
Sharp paring knife
Mandoline slicer
Mandoline slicer
Slotted Spoon
Slotted Spoon
Paper Towels
Paper Towels

Ingredients
  

  • 1 large green plantain about 1 pound
  • Vegetable oil for frying
  • Salt to taste
Get Recipe Ingredients

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.

Notes

The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.

Nutrition

Calories: 136kcal | Carbohydrates: 33g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 386mg | Fiber: 2g | Sugar: 2g | Vitamin C: 18mg | Calcium: 2mg | Iron: 1mg
Keyword Plantains
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