Fried Green Plantains Recipe

Peel the plantains

Trim both ends of each plantain. Make a shallow lengthwise slit through the peel without cutting into the flesh. Slide your thumb under the edge of the peel and lift it away in sections until the plantain is fully peeled. If the peel is stubborn, score the peel into 3–4 lengthwise sections and remove each section.

Slice

Holding each peeled plantain on a cutting board, slice diagonally into 1/8–1/4 inch (3–6 mm) thick slices for chips/tajadas. For slightly thicker tajadas, slice at a shallower angle to yield 1/4 inch (6 mm) slices. Try to keep pieces uniform so they cook evenly.

Heat oil

Pour about 3–4 cups of vegetable oil into a heavy-bottomed skillet or medium saucepan (oil depth about 1/2–3/4 inch / 1.2–2 cm). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of plantain bubbles and sizzles immediately when dropped in. If you don't have a thermometer, heat until shimmering but not smoking.

Fry in batches

Carefully add a single layer of plantain slices to the hot oil without overcrowding (about 10–12 pieces depending on pan). Fry, stirring gently or flipping pieces occasionally, until edges turn golden and the centers become lightly golden — about 2–3 minutes for 1/8–1/4 inch slices. Adjust heat as needed to maintain 325–350°F (160–175°C); lower temperature will make them soggy, too hot will brown excessively.

Drain and salt

Using a slotted spoon or spider, remove fried plantains to a plate lined with paper towels or a wire rack set over a sheet pan. While still hot, sprinkle with fine sea salt to taste (start with about 1/4–1/2 tsp per batch and adjust). Let cool slightly; they will crisp more as they cool.

Taste one piece and, if desired, squeeze a small amount of lime or lemon over the warm plantains for brightness. For a spicy or smoky kick, lightly dust with chili powder or smoked paprika and/or a pinch of black pepper. Serve immediately for best crispness.

If making in multiple batches, keep finished plantains in a single layer on a rack in a warm (not hot) oven (200°F / 95°C) for up to 15–20 minutes to keep warm and crisp while you fry remaining batches. Avoid storing fried plantains in a covered container while hot, as steam will soften them.