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!
- 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.
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