Picture this: You’re sitting on a sun-drenched Caribbean beach, the sound of waves crashing in the distance, with a basket of warm, golden plantain chips in your lap. That first bite – the satisfying crunch giving way to just the right amount of sweetness – is pure magic.
Now, I’m going to show you how to recreate that tropical getaway right in your own kitchen. These fried plantain chips are more than just a snack; they’re little edible memories waiting to be made. Whether you grew up eating them or are discovering their charms for the first time, this recipe will become your new go-to for game nights, family gatherings, or just when you need that perfect crispy bite.
Love Fried Plantain Chips? So do we! If you're into Sides Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why This Recipe Works
- That perfect plantain: We’re using semi-ripe (yellow with some black spots) because they give us the best of both worlds – enough sweetness to make them interesting but enough starch to hold their shape when fried.
- The crunch factor: By slicing them just right (about the thickness of two credit cards stacked together) and frying at the perfect temperature, we get that addictive crispness with just a hint of chew in the center.
- Endless possibilities: These are like a blank canvas for flavors. Keep them simple with sea salt, or take them on an adventure with spices from your pantry.
What Makes These Chips Special
- Naturally gluten-free and vegan, so everyone at the table can enjoy them
- Packed with potassium (more than bananas, by the way!) and fiber
- The ultimate customizable snack – sweet, spicy, or savory, they adapt to whatever mood you’re in
Essential Ingredients & Tools
Ingredients for Fried Plantain Chips
- 2 semi-ripe plantains (yellow with black spots; ensures slight sweetness without mushiness)
- 1 tsp salt (enhances flavor; adjust to taste)
- 2 cups neutral oil (vegetable or peanut oil; high smoke point for crisp frying)
- Optional: ½ tsp smoked paprika or cayenne (adds a spicy kick)
Tools
- Mandoline or sharp knife (for consistent, thin slices)
- Deep skillet or Dutch oven (provides even heat distribution)
- Slotted spoon or spider strainer (safely removes chips from hot oil)
- Paper towels or wire rack (drains excess oil for crispiness)
How to Make Crispy Fried Plantain Chips
Step 1: Prepping Your Plantains
First, give your 2 semi-ripe plantains a quick rinse and pat them dry. Now, here’s a little trick I learned from my Dominican friend Maria: instead of trying to peel them like bananas, use a knife to make a shallow lengthwise cut through the skin, then gently pry it open. The peel should come right off without smushing the fruit inside.
Slice them diagonally into thin rounds – about ⅛-inch thick. The diagonal cut gives you more surface area, which means more crispy edges (the best part, if you ask me). If some slices are thicker than others, don’t stress – you’ll just get a nice mix of textures.
Step 2: Heating the Oil
Pour 2 cups of oil into your pot to reach about an inch deep – we’re not deep frying, just giving the slices enough room to swim. Heat it to 350°F. If you don’t have a thermometer, test the oil with a small piece of plantain – it should sizzle actively but not violently when added.
Step 3: The Perfect Fry
Here’s where patience pays off. Fry in small batches – overcrowding the pot is the enemy of crispiness. I usually do about 10-12 slices at a time. They’ll need about 2-3 minutes per side. You’ll know they’re ready when the edges start to curl up slightly and they turn a beautiful golden brown with maybe a few darker caramelized spots.
Use your spider strainer to gently flip them halfway through and to remove them when done. Let them drain on paper towels or a wire rack – this step is crucial for keeping them crisp.
Step 4: Seasoning While Warm
Sprinkle with 1 tsp salt while they’re still hot – the residual heat helps the seasoning stick. This is also when you’d add any other spices like the optional ½ tsp smoked paprika or cayenne. I sometimes do a mix: half with just sea salt, half with smoked paprika and a pinch of cayenne for those who like a little heat.
Pro Technique
If you really want to take these to restaurant-quality levels, try double-frying. First, fry them at 325°F for about 2 minutes just to cook them through. Let them drain and cool for a few minutes, then fry again at 375°F for about 30 seconds to crisp them up. It’s the same technique used for perfect French fries, and it gives you an incredible texture – shatteringly crisp on the outside with just a bit of tender bite inside.
Chef’s Wisdom
The ripeness of your plantain makes all the difference:
- Green plantains will give you a starchy, savory chip – more like a potato chip in flavor
- Black-ripe plantains become sweet and almost candy-like when fried
- Yellow with black spots (what we’re using) is the Goldilocks zone – just sweet enough but still firm enough to hold up to frying
Storage & Freshness Guide
If you have leftovers (a rare occurrence in my house), store them in an airtight container with a paper towel to absorb any moisture. They’ll stay crisp for about 2 days at room temperature. To revive them, just pop them in a 300°F oven for 5 minutes.
For longer storage, you can freeze the raw slices on a parchment-lined tray, then transfer to a freezer bag. Fry straight from frozen, adding a minute or two to the cooking time.
Nutrition Profile
While these are definitely a treat, plantains bring some nutritional benefits to the table. They’re a good source of fiber, vitamin A, and vitamin C. A serving (about half a plantain’s worth) has around 145 calories – not bad for such a satisfying snack.
Ingredient Variations and Their Impact
One of my favorite things about this recipe is how adaptable it is. Here are some variations I love:
- Tropical twist: Toss with lime zest and chili powder after frying
- Sweet and spicy: Drizzle with honey and sprinkle with cayenne
- Umami bomb: Dust with nutritional yeast and garlic powder
- Dessert version: Sprinkle with cinnamon sugar while still warm
Perfect Pairings
Complementary Dishes
- Black Bean Soup: The creamy, earthy beans contrast beautifully with the chips’ crunch and natural sweetness. It’s like the culinary version of yin and yang.
- Jerk chicken: The smoky-spicy marinade plays off the plantains’ caramelized notes, creating a flavor harmony that’ll transport you straight to Jamaica.
Drinks
- Crisp lager: The carbonation cuts through the oil, refreshing your palate between bites. It’s the same principle as beer and pretzels, but with tropical flair.
- Mango-habanero margarita: The fruity heat mirrors the chips’ sweet-spicy potential, creating a flavor echo that’s downright addictive.
Something Sweet
- Dulce de leche dip: A rich, caramel-like dip leans into the plantains’ natural sweetness, turning them into an irresistible dessert.
- Fresh pineapple spears: Their bright acidity cleanses the palate after the salty crunch, making them the perfect palate cleanser.
FAQs
There’s something truly special about the simplicity of well-made plantain chips. They’re humble ingredients transformed into something extraordinary with just a little heat and care. Whether you’re making them for a party, as a side dish, or just because you deserve a tasty treat, this recipe won’t let you down.
The first time I made these, I burned a batch because I got distracted answering a text (lesson learned!). But even those slightly-too-dark chips were devoured by my friends. That’s the beauty of plantains – they’re forgiving and delicious even when they’re not perfect.
So grab some plantains, heat up that oil, and get ready to make your kitchen smell like a Caribbean street food stall. Just be warned – once you start eating these, it’s hard to stop!
Crispy Fried Plantain Chips (Salty, Crunchy, Addictive)
Learn how to make crispy, golden Fried Plantain Chips at home with my easy recipe. Perfectly seasoned and irresistibly crunchy—get your tropical snack fix now!
Ingredients
Main
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2 semi-ripe plantains (yellow with black spots)
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1 tsp salt
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2 cups neutral oil (vegetable or peanut oil)
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½ tsp smoked paprika or cayenne (Optional)
Instructions
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Trim ends of plantains and score skin lengthwise. Peel carefully.01
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Slice diagonally into ⅛-inch rounds using mandoline or sharp knife.02
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Heat 2 cups oil in deep skillet to 350°F (1 inch deep).03
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Fry in small batches for 2-3 minutes per side until golden-brown.04
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Drain on wire rack or paper towels.05
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Season with 1 tsp salt while still warm.06
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