I could eat my weight in Plantain Chips. Whenever I buy them from the store, I end up eating 3 servings in one sitting- easy. They are addicting. It’s like popcorn at a movie theater or nuts at a bar, you keep eating them because they are there (and delicious) but mostly because they are there and the perfect snacky, salty, munchy finger food.
They are very very easy to make at home, and I am so glad that I didn’t salt mine right away because I absolutely LOVE them unsalted. They are still so darn delicious, but not nearly as addictive as salted plantain chips… and Bonus: They don’t make me crave chocolate after! (Salty + Sweet will be my demise). Give these a try and let me know how it goes.
Did you salt yours or leave them naked?
Serves: 2 people (or 1 very hungry hippo)
Prep time: 2 minutes
Cook time: about 3-4 minutes
- 1 large green plantain
- ½ Cup coconut oil
- ¼ teaspoon salt (optional)
1. Peel the plantain and thinly slice. The thinner the slices, the crispier the chips will get.
2. Turn your pan on medium heat. Once the pan is hot, add the coconut oil. (Depending on the size of you pan and how many batches you’re doing, you may need more or less coconut oil to cover the entire surface of the pan. The plantains don’t need to be submerged in the oil, but they should be swimming in it).
3. Once the oil is very hot, add the plantain slices into the pan. When you add them in the oil should sizzle. That’s when you know it’s hot enough. (Make sure not to overcrowd the pan because they will stick together and they will take longer to crisp up).
4. Flip when the edges of the chips turn a golden yellow/light brown. You’ll know the chip is done when the center is hard. (Poke the center with your tongs. If it’s soft, it needs more time). Total time will take between 3-4 minutes, depending on how thin you’ve sliced your plantain.
5. Once they’re done, put them on a paper towel lined surface to soak up the extra oil. If you want to salt them, sprinkle the salt on at this point.