This recipe will allow you to make your plantain chips. You only need green plantains. Ripe plantains won’t work. Cut the plantains into 1/16-inch thick slices using a mandoline. If you want to fry the plantains, make sure that the oil is heated up to 350 degrees F. The temperature of the oil will drop after the plantains have been added and slowly rise again.
The seasoning should be applied as soon as the plantains are removed from the oil. Let them cool down before eating to make them extra crispy. The seasoning mixture includes sugar, Tajin chile lime seasoning, paprika, and garlic powder. This makes the chips slightly sweet with a balance of flavors from paprika and paprika.
- Canola oil
- Four large (2 1/2 pounds total) unripe green plantains
- One tablespoon of fine sea salt
- 1 3/4 teaspoons granulated sugar
- One teaspoon of chile-lime seasoning (such as Tajin)
- 3/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Pour oil into a Dutch oven to a depth of 2 1/2 inches; heat on medium until the deep-fry temperature thermometer reads 350degF.
- Trim the ends of plantains when oil is nearing temperature. Be careful not to cut into the plantain beneath when cutting skin. Plantains should be peeled and skins discarded; plantains can then be halved on an extreme diagonal. Mandoline slicer: Cut plantains in 1/16-inch thick rounds.
- In a small mixing bowl, combine salt, sugar, and chile lime seasoning. Add paprika and garlic powder.
- Add about a quarter of the plantains to the hot oil. Drop them quickly, one at a time, to avoid clumping. Stir and turn plantains frequently, and fry until they are crisp and lightly golden. This should take 5 to 6 mins. It’s fine if the temperature drops to 325 degrees Fahrenheit or lower after adding the plantains. Adjust heat as necessary for it to rise towards 350 degrees F during frying. Temperature should be returned to 350degF prior to frying the next batch. Transfer the plantains to a large dish using a slotted spoon or spider strainer. Sprinkle with 1 1/2 teaspoons of salt mixture and toss to coat evenly. Repeat the process using the remaining plantains. Transfer onto a large paper towel-lined plate. Serve immediately. Keep leftovers at room temperature in an airtight, sealed container for up to four days.