Plantain Chips - Oceanian Recipe

Plantain Chips

🌍 Oceanian, Pan-Caribbean / Latin American Difficulty: ●●●○○

Plantain chips (tostones chips or chicharritas in Cuba) are consumed across the entire Caribbean and Latin America; the plantain itself came to the Caribbean from West Africa on slave ships and became a foundational crop.

Ingredients

• 3 green (unripe) plantains
• Oil for deep-frying (enough to submerge chips)
• Salt to taste
• Optional seasoning: lime juice, chili powder, garlic powder

Method

1. Peeling — Peel plantains by cutting off the ends and making a lengthwise slit through the skin; remove skin in sections.
2. Step 2 — Using a mandoline or sharp knife, slice plantains as thin as possible (1–2 mm).
3. Soaking — Soak slices in salted water for 10 minutes; drain and pat completely dry.
4. Heating — Heat oil to 175°C (350°F).
5. Frying — Fry chips in small batches, 2–3 minutes, until golden and crisp. They will continue to crisp as they cool.
6. Draining — Drain on paper towels; immediately season with salt (and optional lime/chili).
7. Cooling — Cool completely before storing in an airtight container.

Tags: green plantains, oil for deep-frying, salt to taste, optional seasoning: lime juice · Source: Brittani's Almanac