FRIED PLANTAIN CHIPS
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Crunchy, golden and perfectly seasoned, these homemade fried plantain chips bring a Caribbean staple to your game day spread or any snack table. While plantain chips might not top the traditional Super Bowl charts, their crisp texture and subtle sweetness make them an unbeatable alternative to classic chips plus, they’re surprisingly easy to make at home with a few pro tips.
MINGREDIENTS
• 3–4 Green Plantains (for a regular plate) or about 10 (for a sheet pan batch)
• 3 tbsp Salt + ⅓ cup Water (for saltwater soak & seasoning)
• Vegetable Oil for frying (enough to coat bottom of pot, about 2–3 inches deep)
• Mandoline slicer (optional but recommended for uniform slices)
• Cast iron or heavy bottomed wide pot (e.g., Dear Dacy Casserole Braiser)
METHODS
1. Prepare the Plantains
Trim the ends of each green plantain. To peel, carefully slice down the skin lengthwise and then inward along the edges between the flesh and peel to loosen the skin. This technique takes practice but helps remove the tough skin without damaging the flesh.
2. Prevent Browning
As you peel, immediately place the plantains into a bowl of saltwater solution (3 tbsp salt in ⅓ cup water) to prevent oxidation and browning. Once peeled, pat the plantains dry before slicing.
3. Slice
Using a mandoline set to a medium thin setting (level 2) ensures evenly sized chips for uniform frying. Aim for thin, consistent slices.
4. Heat Oil
Heat oil in a heavy, wide pot to 350°F–360°F (175°C–182°C). This temperature range crisps the chips without absorbing excess oil.
5. Fry in Batches
Fry plantain slices in batches. Add each slice quickly to the hot oil to avoid temperature drop. Use a slotted spoon or spatula to turn and separate slices gently as they fry, preventing them from sticking.
6. Season During Frying
Lightly sprinkle a few drops of the saltwater solution over the chips while frying to enhance seasoning and texture.
7. Drain & Final Seasoning
Fry for 4–5 minutes or until golden and crisp. Remove chips with a slotted spoon and drain on a wire rack or paper towels. Season immediately with a light dusting of salt for the perfect finishing touch.
Pro Tip
Double seasoning: once during frying with saltwater and again immediately after frying with dry salt ensures bold, balanced flavor in every crunch.