I’d eaten plantains before, but my first plantain chips were in Miami one May—and I’ve been frying them nonstop since. They’re incredibly easy to make and produce a chip that’s sturdy enough for dipping, delightfully crisp, and a refreshing change from ordinary snacks. My kids can’t get enough. One of them put it simply: “They look like bananas but don’t taste like bananas, which is bananas!”
What do plantain chips taste like? They’re mildly sweet—not nearly as sugary as bananas—with a subtle nuttiness and a savory crunch. If you’ve never tried them, it’s hard to describe precisely, but they make an excellent snack whether you eat them plain or use them for scooping dips and salsas.
Peeling plantains has its quirks. You might assume you can peel them like a banana, but that leads to frustration. If you need a quick guide, there are simple tutorials that walk you through the easiest method to remove the thick skin without a fight.
The extra effort to peel them is worth it. I do recommend frying rather than baking: fried chips stay crisp far longer. If you live in very humid climates, they’ll soften more quickly, so eat them fast—or at least before the humidity wins.
One reason I love plantain chips is that they’re sturdier than most snack chips. They’re not rock-hard, but they have a firm, crunchy texture that holds up well to hearty dips—think spicy corn dip or chunky guacamole—so you won’t end up with a sad, soggy chip halfway through your bowl.
Cook’s Notes
- After peeling, choose how to slice the plantains. If you have a mandoline, slice lengthwise into 1/8-inch strips for long, chip-like pieces—this is my favorite. Without a mandoline, use a sharp knife to cut 1/8-inch rounds. Both shapes are delicious, though long chips are my personal preference.
- Use a neutral oil with a high smoke point for frying. I prefer peanut oil, but vegetable or canola oil also work well. Avoid extra virgin olive oil because it smokes at a lower temperature and can impart a burnt flavor.
- Salt the chips immediately after frying. Seasoning them as soon as they come out of the oil helps the salt adhere and gives you time to let the oil return to temperature before the next batch.
- Choose whichever salt you prefer: fine popcorn salt for even coverage or coarse kosher salt for a chunkier finish—both are tasty.
Plantain Chips
Rebecca Lindamood
Ingredients
- 2 green plantains not sweet ones—peeled and sliced 1/8-inch thick, either lengthwise or crosswise
- 2 to 3 inches peanut oil in a heavy-bottomed, high-sided pot or a deep fryer
- salt
Instructions
-
Heat the oil to 350°F. If you don’t have a thermometer, look for a shimmering surface and vigorous bubbling around a small piece of plantain when you ease it into the oil.
-
Separate the slices and add them to the oil one at a time, stirring gently. Don’t overcrowd the pan; fry in batches if needed. Cook for 2–4 minutes, until golden brown—the chips will darken slightly after you remove them from the oil.
-
Drain the fried chips on paper towels, then immediately sprinkle with salt. Serve warm or at room temperature.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
Did you make this recipe?
If you share it on Instagram, tag @foodiewithfam and use #foodiewithfamily so the author can see your creation!