Plantain Chips
By Andrew JanjigianPublished on May 29, 2018
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
Be sure to use plantains that are as unripe (dark green) as possible. To peel plantains, trim ½ inch from each end to expose the flesh and then use a paring knife to cut lengthwise through the skin. Use a spoon to peel back the skin along the cut and remove it. We prefer to slice the plantains using a mandoline, but they can be sliced using a sharp knife; just be sure to slice them precisely and evenly. Add the plantain slices to the oil a few at a time to prevent them from sticking together.
Instructions
- Line rimmed baking sheet with double layer of paper towels. Heat oil in large Dutch oven over medium-high heat to 325 degrees. Carefully add one-third of plantains and cook, stirring with slotted spoon or spider skimmer, until light golden brown, 5 to 7 minutes, adjusting burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Using slotted spoon or spider skimmer, transfer chips to prepared sheet and season lightly with salt. Return oil to 325 degrees and repeat with remaining plantains in 2 batches. (Cooled chips can be stored at room temperature for up to 1 week.)
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Slicing the plantains thinly and evenly ensures that they cook up crispy without burning, so we highly recommend using a mandoline for this recipe. Frying the plantains at a relatively gentle 325 degrees lets the interiors of the chips cook through before the exteriors begin to brown, so they are crispy inside and out.
Before You Begin
Be sure to use plantains that are as unripe (dark green) as possible. To peel plantains, trim ½ inch from each end to expose the flesh and then use a paring knife to cut lengthwise through the skin. Use a spoon to peel back the skin along the cut and remove it. We prefer to slice the plantains using a mandoline, but they can be sliced using a sharp knife; just be sure to slice them precisely and evenly. Add the plantain slices to the oil a few at a time to prevent them from sticking together.
Instructions
- Line rimmed baking sheet with double layer of paper towels. Heat oil in large Dutch oven over medium-high heat to 325 degrees. Carefully add one-third of plantains and cook, stirring with slotted spoon or spider skimmer, until light golden brown, 5 to 7 minutes, adjusting burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Using slotted spoon or spider skimmer, transfer chips to prepared sheet and season lightly with salt. Return oil to 325 degrees and repeat with remaining plantains in 2 batches. (Cooled chips can be stored at room temperature for up to 1 week.)
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