Crunchy plantain chips at home

This crunchy plantain chips at home is achievable effortlessly. Spicy, salty, or plain you are in for a treat. Just like store bought but even better because you cater it exactly to your liking.

PLANTAINS

You want green to semi ripe plantains. They also need to be thin slices. Not paper thin as it will soak up more oil than you’ll like . I use a simple mandoline slice set at 2. You can use a knife but it will be more time consuming. For plain chips, you can slice directly into fryer. Close enough to not splash but you’re welcome to wear safety gloves. Oil should be at 345-350 before you drop your plantains in. Any sooner you run into plantains soaking up a little too much oil and not getting “the crunch factor”.

SEASONING

Here’s the fun part in making these crunchy plantain chips at home even better. You have an array of options in your pantry. As simple as just a little salt or elaborate with your favorite dry rubs. Slice into a bowl, shake with spices and into the fryer. From fryer set on a paper towel to soak off any excess oil. Feel free to shake in more spices and enjoy.

Store in an airtight container like a mason jar with a tight lid. A zip lock bag is another option but just fir a few days. Hope you get to enjoy this one as much as we did.

We enjoy plantains in several different ways. Chips are a great way. Sometimes, you can also enjoy them sweet and soft with a sauce or dip like this Spicy Jalapeno Sauce and Plantains .