Fried Plantain Chips

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5 from 4 votes

Fried Plantain Chips

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American, Caribbean, Latin American

Servings:

Calories: 84kcal

Author: Kitrusy

Ingredients

2 green plantains
1 tsp Himalayan salt
Oil for frying (peanut, coconut or avocado)

Instructions

Prep your plantains by slicing off the ends, scoring through the skin along the length and working your finger under the skin and along the length. Remove the skin and discard it.
Using a mandoline or a potato peeler, slice your plantains into thin rounds. Alternatively you can cut the plantain in two and make longer chips by cutting lengthwise.
Deep Fry: In a heavy-bottomed pot, add 2"-3" of oil (peanut, coconut or avocado) and bring your oil up to 350°F (when you fry your first batch it will drop to around 300-325°F, this is normal and is the temperature we want to keep our oil at. If you don't have a thermometer, set your oil to medium heat for 5-7 minutes.
Add in a test chip, it should sizzle and will sink but should float to the top almost immediately. If your oil is too shallow it might stick to the bottom and will need to be dislodged using a clean, dry metal tongs or strainer.
Fry your chips in small batches, do not overcrowd your pot and keep your chips moving around. Once they're golden yellow (not brown) remove them to a bowl or tray lined with brown paper or paper towels.
Salt your chips with a small pinch between batches, the salt sticks better to the fresh and hot chips.
Bake: Preheat your oven to 350°F - 375°F. (350°F conventional, 375°F convection)
Using 1-2 tbsp of peanut, coconut or avocado oil, toss your chips in it so that they're evenly coated, and place them onto a parchment-lined baking tray in a single layer onto a baking tray. Bake for 15-20 minutes until golden and crisped when cooled.
Air Fry: Preheat your airfryer to 375°F.
Using 1-2 tbsp of peanut, coconut or avocado oil, toss your chips in it so that they're evenly coated and place them into the preheated airfryer tray or basket in a single layer.
Working in batches "fry" them for 15-20 minutes, shaking the basket every 5 minutes until they are golden and crisp.
Storage: To store, cool your chips to room temperature and store them in an airtight container for 4-5 days. Chips that were deep fried will retain their crunch better than those that were baked or air fried.

Notes

The nutritional information is calculated to include the plantains, salt and 2tbsp of oil. Depending on your method of prep, the exact value may differ.
Ensure your chips are all the same thinness for the best results.

Nutrition