How To Make Fried Plantain Chips Recipes

PLANTAIN CHIPS

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.

HOW TO MAKE FRIED PLANTAIN CHIPS

Steps:

• The first thing you must do is peel the plantains. To do this cut both ends and with a knife, make vertical cuts to remove all peels smoothly. Ideally the plantains should be green, but if you only have a mature plantain do not worry, you can also cook it.
• When you have the two peeled plantains, you must cut them into very thin slices so that the result is a kind of potato version of a potato crisp. You can also cut them slightly thicker and squash them with the base of a glass, for example, to make them thinner. Add salt to taste.
• Now you should put abundant sunflower oil in a pan. When hot, add the plantains and fry the slices as if they were potatoes. Move them occasionally to prevent sticking and dont withdraw from the pan until nicely browned.
• When ready, place paper towels on a plate and place the slices of fried plantain on top to absorb the oil. When the paper is soaked in oil, remove it and you will have your fried plantain chips are ready to eat. As you can see, this is a very simple and quick recipe. Some people sprinkle salt instead of sugar, so it can also become an original and different dessert.
• If you love banana and would like to learn more recipes that have banana as their main ingredient you can take a look at the following OneHowto articles:Eggless banana mousseOatmeal and banana smoothie

BAKED PLANTAIN CHIPS

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.

TOSTONES (FRIED PLANTAIN CHIPS)

Steps:

• Peel the plantains and slice into 2 cm thick rounds.
• Place plantain rounds into hot oil and fry until golden. Remove to a paper towel lined plate.
• Take a fried plantain piece and place on a cutting board. Smash with the flat side of a large knife. Repeat for all plantain pieces.
• Place the chips back in the hot oil and fry for another minute until golden brown. Move to a bowl, sprinkle salt, and toss.

PUERTO RICAN MADUROS (SWEET PLANTAINS)

Steps:

• In a non-stick skillet over medium heat, melt butter.
• Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
• Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!

CRISP RIPE PLANTAIN CHIPS

Steps:

• Remove peel of plantains. Using a vegetable slicer, slice the plantains. (I prefer the round disk, like coins as it is easier that way)
• Heat oil in the deep fryer till hot. Check for hotness by putting the back of a wooden ladle in the oil. If the oil bubbles around it, it is hot.
• Put plantains in the oil, whiles stirring continuously to separate them apart. Stir from time to time till the plantains are brown. (Keep an eye on them as they go from brown to burnt quickly). Remove from the oil into a bowl lined with tissue paper. Season with salt immediately.
• Plantain chips can be stored in an airtight container for seven days at room temperature.

FRIED PLANTAIN CHIPS

Steps:

• In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
• Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
• Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
• Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
• Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.