Fried Plantain Chips Recipes

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PLANTAIN CHIPS



Plantain Chips image

Platanos, or Green Plantain Chips, are a yummy treat from the Caribbean.

Provided by Luthiena

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 35m

Yield 8

Number Of Ingredients 3

Vegetable oil, for deep-frying
2 green plantains, peeled and sliced 1/8-inch thick
salt to taste

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 14.3 g, Fat 5.7 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 1.8 mg, Sugar 6.7 g

SWEET AND SPICY PLANTAIN CHIPS



Sweet and Spicy Plantain Chips image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons coconut oil, melted
Vegetable oil, for frying
3 tablespoons brown sugar
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Pinch salt
3 green plantains, cut into 1/2-inch-thick slices

Steps:

  • Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
  • Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
  • Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.

FRIED PLANTAIN CHIPS



Fried Plantain Chips image

Make and share this Fried Plantain Chips recipe from Food.com.

Provided by sheepdoc

Categories     Low Protein

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1 green plantain
vegetable oil
salt

Steps:

  • Peel plantain and slice thinly.
  • Heat oil and fry until crisp.
  • Sprinkle with salt.

Nutrition Facts : Calories 218.4, Fat 0.7, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3

FRIED PLANTAIN CHIPS



Fried Plantain Chips image

Categories     Fry     Plantain

Yield serves 4 to 6

Number Of Ingredients 3

8 cups vegetable oil
4 ripe plantains, peeled and sliced lengthwise
Coarse salt

Steps:

  • In a large, heavy-bottomed saucepan, heat the oil over medium-high heat until it is hot but not smoking, about 350°F on a deep-fry thermometer. Working in batches, fry the plantain slices until they are golden and crisp, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet; sprinkle with salt while still hot. Serve immediately.

FRIED PLANTAIN CHIPS



Fried Plantain Chips image

To peel a plantain, hold it under hot running water for one minute, then cut off both ends. Cut a slit down one side of the peel, and remove it. Slice flesh using a mandoline or a sharp knife.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

Peanut or canola oil, for frying
3 green plantains, peeled and cut lengthwise into 1/8-inch-thick strips
Coarse salt

Steps:

  • Heat 4 inches oil in a heavy-bottomed saucepan over medium-high heat until it registers 360 degrees on a deep-fry thermometer. Working in batches of several strips, fry until golden brown, 2 to 3 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt.

BAKED PLANTAIN CHIPS



Baked Plantain Chips image

These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas instead.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper
Pico de Gallo with Plantain Chips, for serving (optional)

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

Nutrition Facts : Calories 397 g, Fat 14 g, Fiber 5 g, Protein 3 g

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE



Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce image

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

Provided by Sarah Kirnon

Categories     Appetizer     snack     Plantain     Sour Cream     Mango     Lime     Hot Pepper     Chile Pepper     Deep-Fry     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Vegetarian

Yield 6 servings

Number Of Ingredients 19

Mango Hot Sauce:
2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
3 garlic cloves, chopped
1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
¼ cup chopped fresh mango
¼ teaspoon sea salt, plus more to taste
¼ cup sugarcane vinegar or apple cider vinegar
¼ cup orange juice
Lime Sour Cream:
1 cup sour cream
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon sea salt
Plantains:
Vegetable oil, for frying
6 green plantains
Sea salt and freshly ground black pepper

Steps:

  • Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
  • Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
  • Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
  • Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
  • With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
  • Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.

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