plantain chips recipe
The Best plantain chips recipe
Crispy Plantain Chips with Spiced Tomato Sauce
A simple, flavorful way to turn ripe plantains into crispy, golden chips paired with a tangy tomato sauce. Perfect for a quick snack or side dish.
🥘Ingredients
- 4 ripe plantains (about 2 lbs)
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Peel plantains by slicing off the skin from the stem end, then scoop out the flesh with a spoon, leaving a thin peel. Slice into ¼-inch thick rounds. -
2
Pat plantain slices dry with a paper towel. In a bowl, toss with olive oil and salt until evenly coated. -
3
Arrange slices in a single layer on a baking sheet, spacing them slightly apart to allow airflow. Bake for 15–18 minutes, flipping halfway, until golden and crisp. -
4
While chips cook, heat tomato sauce with olive oil in a small pot over medium heat. Stir in smoked paprika, cumin, salt, and pepper until fragrant. -
5
Serve chips hot with sauce for dipping. Store leftovers in an airtight container for up to 3 days.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Plantain Chips with Spiced Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Plantain Chips with Spiced Tomato Sauce
1. What is the difference between green and ripe plantains, and how do they affect the crispiness of the chips?
Green plantains are firm and starchy, which makes them ideal for frying into crispy, golden chips. They hold their shape well and develop a satisfying crunch when cooked at high heat. Ripe plantains, on the other hand, are softer and sweeter, which can lead to a slightly softer texture and a more caramelized flavor if overcooked. For the best crispiness, use green plantains that are firm but slightly yielding to gentle pressure.
2. Can I use a baking sheet instead of a frying pan for making plantain chips?
Yes, you can bake plantain chips for a healthier option. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the plantains into thin, even slices, toss them with a little oil, and spread them out in a single layer. Bake for 15–20 minutes, flipping halfway, until golden and crisp. Keep an eye on them to avoid burning.
3. How do I store plantain chips to keep them fresh longer?
Store plantain chips in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once fully frozen. To reheat, pop them directly from the freezer into a preheated oven at 350°F (175°C) for 5–7 minutes or until crispy again.
4. Can I add any seasonings or spices to the plantain chips before frying?
Absolutely! For extra flavor, toss the sliced plantains in olive oil before frying and sprinkle with a pinch of salt, smoked paprika, garlic powder, or a pinch of cayenne for heat. You can also try a light dusting of cinnamon if you prefer a sweeter, spiced twist. Just make sure the seasonings are evenly distributed so every bite tastes good.
5. What’s the best way to ensure the plantains don’t get soggy while frying?
To prevent sogginess, pat the plantain slices very dry with paper towels before frying. Heat your oil to 350°F (175°C) and fry in small batches to avoid overcrowding. Stir gently but frequently while frying to ensure even cooking and crispiness. If you’re using a baking method, avoid overcrowding the pan to allow heat to circulate properly.
