Plantain Chips Recipe

Prep plantains

Peel the plantains: cut off both ends, make a shallow lengthwise slit through the skin (do not cut into the flesh), then pry the peel away with your fingers or a small knife. Rinse the peeled plantains and pat dry with paper towels.

Thinly slice

Using a mandoline set to about 1.5–2 mm (1/16–1/8 inch) or a very sharp knife, slice the plantains into uniformly thin rounds. Uniformity ensures even frying. If you prefer sticks, cut the plantain in half lengthwise and then slice thinly lengthwise.

Rinse (optional) and dry

If there is excess starchy residue, briefly rinse the slices in a colander under cold water and immediately spread them in a single layer on very absorbent towels. Pat gently to remove surface moisture. Dry slices thoroughly—moisture causes oil splatter and soggy chips.

Heat oil

In a heavy, deep skillet or Dutch oven, pour 2 cups (about 480 ml) of oil and heat over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one plantain slice: it should sizzle and rise to the surface immediately without browning too fast.

Fry in batches

Working in small batches (about 6–10 slices at a time depending on pan size), gently add slices in a single layer without overcrowding. Fry, stirring or agitating occasionally with a slotted spoon or spider, until they turn golden and crisp — typically 1.5–3 minutes per batch depending on thickness and oil temperature.

Drain and season

Use a slotted spoon to transfer fried chips to a wire rack set over a baking sheet or to several layers of paper towels to drain. Immediately sprinkle each batch with a portion of the fine sea salt and, if using, a light dusting of smoked paprika or ground cumin and a pinch of black pepper so the seasoning adheres while the chips are hot.

Finish and cool

If desired, squeeze a little lime or lemon over the chips for brightness while still warm. Allow chips to cool completely on the rack (they will crisp further as they cool). Taste and adjust seasoning if needed.

Store

Once fully cooled, store chips in an airtight container at room temperature for up to 3 days for best texture. If they lose crispness, re-crisp briefly in a 300°F (150°C) oven for 5–8 minutes.