Instructables

Pan fried plantain chips

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Picture of Pan fried plantain chips
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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.

Ingredients:
2 Plantains
4 Tbsp safflower oil (or enough to form a thin layer covering the bottom of frying pan)
Salt to taste

Materials:
Nonstick pan (I used Calphalon 1876986 Contemporary Nonstick Panini Pan, 13.75-Inch)

Paper towels
Cutting board
Cookie sheet
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:

 
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Step 1: Peel off the skin

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Remove both ends of the plantains with a stainless-steel knife, slit the skin of each plantain lengthwise along its natural ridges, and then peel off skin.

Step 2: Slice the plantains

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Slice the plantains as thin and as consistent as possible. Eat the first slice. You can slice them to round or oval shape, whichever your hear desires.

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

Picture of Soak the slices
Accept my apology for tricking you with the first slice of plantain. Hope you didn’t like the taste of raw plantain.
Place the slices in a bowl of salted ice water for about 30 minutes. I used 3 tsp salt to 3 cups of water.
MargoR2 months ago
I am from Puerto Rico but, live in Ga. now and crave Palntain Chips all of the time. They are so delicious and can be expensive for a very small bag. So, I have been on a quest to make my own. I have been using a slicer but, it gets them either too thin or too thick. Did you use a slicer to slice the Plantains? If so, which one and what is the width of your Plantain Chips? Thank you.
babybayrs (author)  MargoR2 months ago

No, I didn't think of using a slicer since it's soft. I have used hand held home kitchen slicer on potato and sweet potato, it didn't do a good job. I saw other people's potato and sweet potato chips made with hand held home kitchen slicer, they aren't any better. I concluded it's not possible to make potato chips consistent thickness at home like the industry chips. But it's possible with plantain because it's soft. I used the kitchen cutter I use almost on everything I cut in the kitchen. Of course it takes a little time, not bad at all. Frying is still the most time consuming step. Hope this helps.

Viaticus1 year ago
Great 'ible - they look awesome! When I was on the Island of Roatan we ate a LOT of plantains...I'm glad you mentioned point #1 above about ripeness because we had them cooked fresh several different ways and they were very much like potatoes. Then we had some really ripe ones fried just like you have done here and they were sweet - more like banana chips. It might have just been our cook, but I sure liked them any old way they happen to land on my plate!
babybayrs (author)  Viaticus1 year ago
Thanks.
Do you recall what kind of spices were used when you had plantains on the Island of Roatan? I tried frying thick slices to crisp on outside and soft inside. They were good enough for me with no spices. Then I read somewhere people use garlic. somehow I don't have a strong motivation to try garlic on them.
I haven't made banana chips. The store bought banana chips are thicker, hard on teeth (I think they are dried not fried). Maybe I sliced my plantain chips quite thin, they are crisp, very easy on teeth.
babybayrs (author) 2 years ago
How sweet! It happens I love the marks grills leave on food. I can't wait for my Griddler to arrive. I'll probably try to mark every food I make!
kindredlive2 years ago
Oh, these look like so much fun! Congrats on winning the snack contest! You deserve it with this unique recipe!
babybayrs (author)  kindredlive2 years ago
Thanks.
I have been picking up plantains every time I go to grocery ever since I first found them. Thanks Instructables too for the motivation for me to do it!
ectadie2 years ago
this looks so good, i can't wait to try it. my cuban grandmother used to love these :)
babybayrs (author)  ectadie2 years ago
Thanks for the comments. Try some avocado dip to go with them too.
artworker2 years ago
lovely! Raw plantain (yuk)