PLANTAIN CHIPS
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
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
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
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
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
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
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
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
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
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
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
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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HOW TO MAKE FRIED PLANTAIN CHIPS | CHEF LOLA'S KITCHEN
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5/5 (4)Total Time 15 minsCategory Appetizer, SnackCalories 87 per serving
- Cut off both ends of the plantain then run your knife through the flesh of the plantain creating a cut from the top to the bottom - Try not to cut too deep into the flesh, you just want to cut through the skin.
- Using a mandoline slicer, slice plantains into long, thin stripes. If the plantain is too long, divide it into two before slicing it.
- Preheat some Oil sufficient enough to deep fry the plantains. Add the plantains and fry them stirring continuously until they become golden and crispy.
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