Plantain Chips Recipe

Peel plantains

Trim the ends of each plantain. Make a shallow lengthwise slit through the peel (not deep into the flesh) and remove the peel. If the peels are stubborn, score the peel into sections and pry off with your fingers or run under warm water briefly to help loosen.

Slice thinly

Using a mandoline set to 1.5–2 mm (about 1/16" to 1/8") or a very sharp knife, slice the peeled plantains crosswise into thin rounds. Aim for uniform thickness so chips fry evenly. Thinner slices produce crisper chips; thicker slices will be more like crisps.

Rinse (optional)

Optional: Place the slices in a bowl, squeeze lime/lemon over them and briefly rinse with cold water (about 1 cup) to remove excess starch and prevent browning. Drain thoroughly and pat completely dry between clean kitchen towels or paper towels. Dryness is critical to avoid oil splatter and to help chips crisp.

Heat oil

Pour about 3 cups of neutral oil into a heavy-bottomed pot or deep skillet so oil depth is about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one plantain slice: it should sizzle immediately and rise to the surface without browning instantly.

Fry in batches

Working in small batches (about 8–12 slices depending on pot size), gently add slices in a single layer. Stir occasionally with a slotted spoon or spider to prevent sticking. Fry until edges turn golden and centers are crisp, about 1.5–3 minutes per batch depending on thickness and ripeness. Overcrowding will lower oil temperature and make chips greasy.

Drain and cool

Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or to paper towels to drain. While still warm, sprinkle with salt and any desired seasonings (black pepper, smoked paprika, or a pinch of sugar) so they adhere to the hot surface. Let cool completely to room temperature — they will crisp further as they cool.

Repeat

Continue frying remaining slices, allowing the oil to return to temperature between batches. Maintain consistent temperature (around 350°F) for evenly cooked chips.

Store or serve

Serve immediately for best crunch. To store, ensure chips are completely cool, then place in an airtight container lined with a paper towel to absorb residual oil; consume within 2–3 days for best texture.

Season while warm

Combine salt with any optional spices (black pepper, smoked paprika, sugar) in a small bowl. After each batch is drained and still warm, sprinkle a light, even layer of the seasoning mixture over the chips and toss gently to coat. Taste and adjust seasoning as needed.