I created these Plantain Chips with Ceviche in mind, but they’re perfect for scooping up Guacamole, and are also a great addition to your appetizer spread at any party. Having a bag of them around for snacking isn’t bad, either!
Frying can be intimidating, I know. But this recipe for Plantain Chips is super easy, I promise.
Frying Safety tips:
- Make sure the utensils you use are bone-dry. Water + hot oil is no bueno.
- Only fill a pan 1/3 full with oil, max. It will expand when you add things to it, and oil bubbling over a pot is dangerous and messy. If it overflows, turn your burner off immediately.
- Use a thermometer to test the oil temperature. While it is possible to wing it, a thermometer will ensure you’re cooking at the right temp.
- Use heat-safe utensils- no plastic!
- Wear clothes. Look, I’m not judging. It’s just that there is always the possibility of splattering oil, and the less exposed surface area, the better.
- And never, ever, ever, ever use water to put out a grease fire! Turn off the heat and cut off the oxygen by covering it with a pan or massive amounts of baking soda, if you happen to have it handy.
PIN THIS RECIPE!Print
- 2 cups oil for frying ((light olive, avocado, coconut or a combination))
- 2–3 green plantains
- sea salt
- To peel the plantains, cut off each end and score 3 or 4 lines down the length of the plantain. Use those score marks to peel away each section of peel.
- Thinly slice the plantains lengthwise, either with a mandoline or Y- peeler. For ceviche, I like them a little bit on the thicker side, so used a mandoline to get them just shy of 1/8-inch thick.
- Heat a large, high-sided pan over medium-high heat. Add the oil and heat until it’s 325ºF. (If you don’t have a thermometer, drop a piece of plantain into the oil once it’s shimmering; It should sizzle and brown but not too quickly) Fry the plantain strips in batches until golden browned and crispy, about 3-6 minutes, depending on the thickness. Remove with tongs and place on paper towels or a wire rack placed in a baking sheet. Liberally salt as soon as they’re out of the oil. Repeat with the remaining plantain strips.
- Once cool, store in an airtight container or zip-top bag. If they lose some of their crunch, you can crisp them up in a 300ºF oven for a few minutes.
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.