Sweet Plantain Chips

TMA'ed while groovin' to Redbone by Childish Gambino

If you're hosting or cooking for Thanksgiving next week, you'll either be spending all day Thursday working your way through complex recipes or trying to get the most out of your poor oven. Meaning there is barely anytime to eat and if you have prompt guests, you know how they get. This recipe for plantain chips should hopefully save the day. It's simple, literally two ingredients - plantains & a vegetable oil. Make it a few days ahead and just try not to finish it all.

A few tips:

  1. Making sweet plantain chips requires using a ripe plantain. Buy plantains that are yellow but have not yet started to get brown spots
  2. Don't crowd the pan when you fry. This will make the chips come out soft instead of crispy. Do as many batches as needed
  3. Make sure your oil stays hot , about 350°F or so, but also make sure it doesn't get too hot or you'll end up with burnt chips
  4. Use a mandoline to slice your plantain. It's going to save you time and energy and you'll end up with thin, even chips.
plantain chips

Sweet Plantain Chips

Prep time: 15 mins | Fry time: about 30 minutes 


Add enough oil to a deep pan and let it heat to 350°F

While oil is heating, peel the plantains, and using a Mandoline thinly slice them to create less than 1/16 inch thick disks

Once the oil is hot add sliced plantain to the pan, making sure to not overcrowd the pan. Fry for about 5 minutes or until chips are golden brown.

Carefully remove chips from pan and place in a paper-towel lined colander. Repeat above step until all chips are fried.

Let cool and if you don’t finish it in one sitting, store in an airtight container to maintain crispness


3 ripe plantains

Vegetable/canola oil - enough to deep fry in a deep pan





sweet plantain chips