When I saw a picture of the chips for the first time, I was immediately intrigued by my own questions: “Why these banana chips are called plantain chips?” “What’s plantain?” “What’s the difference?” After consulting internet, I found:
Plantains are not bananas.
Plantains are starchy, low in sugar.
Plantains are high in dietary fiber.
Plantains are usually fried or baked.
Especially the last two characteristics are what I’m after recently.
I also found my local grocery store and Mexican grocery store have plantains. I immediately bought a bunch of it, pan fried a small batch of plantain chips, packed the chips in my child’s school lunch/snack box. It came home with not even a single crumb. I know I have found another jade of snack to make without stopping and to show and tell.
4 Tbsp safflower oil (or enough to form a thin layer covering the bottom of frying pan)
Salt to taste
Nonstick pan (I used Calphalon 1876986 Contemporary Nonstick Panini Pan, 13.75-Inch)
Slotted spoon or chop sticks (my preference)
Prep. time: 20 minutes
Cooking time: 10 – 45 minutes (depending on how many batches)
Cleaning time: 2 minutes
Serves: 4 - 6
Steps to make these chips are in the following:
Step 1: Peel off the skin
Step 2: Slice the plantains
After-Note: Yes, I think you can slice them too thin. You'll get a good sense of the perfect thickness after a couple of frying trials.
Step 3: Soak the slices
Place the slices in a bowl of salted ice water for about 30 minutes. I used 3 tsp salt to 3 cups of water.