Platanos, or Green Plantain Chips, are a yummy treat from the Caribbean.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

    Advertisement
  • Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

Nutrition Facts

103.2 calories; 0.6 g protein; 14.3 g carbohydrates; 0 mg cholesterol; 1.8 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2007
I grew up with these in Puerto Rico, we call them Platanutres (Pla-tah-noo-trays). The thinner you can slice the plantain, the better; I have used a mandolin-type slicer in the thinnest setting possible. You can do it with a sharp knife, but it takes forever and can be tricky. We also sometimes let them stand in salty water for 10-15 min and drain them well before frying but if you do that you have to dry them off or you could have hot oil splatter everywhere. Make sure you fry them until crisp without overbrowning. If the plantain has started to turn (rippen), the flavor will be sweeter. If it feels soft, it is too ripe for this recipe - you can fry it, but it will be a different texture and flavor. Read More
(107)
22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/04/2007
I grew up with these in Puerto Rico, we call them Platanutres (Pla-tah-noo-trays). The thinner you can slice the plantain, the better; I have used a mandolin-type slicer in the thinnest setting possible. You can do it with a sharp knife, but it takes forever and can be tricky. We also sometimes let them stand in salty water for 10-15 min and drain them well before frying but if you do that you have to dry them off or you could have hot oil splatter everywhere. Make sure you fry them until crisp without overbrowning. If the plantain has started to turn (rippen), the flavor will be sweeter. If it feels soft, it is too ripe for this recipe - you can fry it, but it will be a different texture and flavor. Read More
(107)
Rating: 5 stars
01/04/2007
I grew up with these in Puerto Rico, we call them Platanutres (Pla-tah-noo-trays). The thinner you can slice the plantain, the better; I have used a mandolin-type slicer in the thinnest setting possible. You can do it with a sharp knife, but it takes forever and can be tricky. We also sometimes let them stand in salty water for 10-15 min and drain them well before frying but if you do that you have to dry them off or you could have hot oil splatter everywhere. Make sure you fry them until crisp without overbrowning. If the plantain has started to turn (rippen), the flavor will be sweeter. If it feels soft, it is too ripe for this recipe - you can fry it, but it will be a different texture and flavor. Read More
(107)
Rating: 5 stars
04/09/2010
my green plantain crisped nicer and was easier to cut uniformly while the yellow plantain was softer sweeter and cooked a darker brown and remained chewy. although these differences occured both are still fantastic to eat! Read More
(24)
Advertisement
Rating: 5 stars
07/12/2010
These things are popular in Honduran cuisine. We call them tajadas. A great way to eat them is by serving a seasoned ground beef mixture (diced potatoes bell peppers etc) over them with sprinkled white cheese and a nice salsa and pickled red onion. Read More
(20)
Rating: 5 stars
02/22/2011
Excellent. Just returned from Cuba and we enjoyed them at the beach side restaurant. I am thrilled to make them at home. I followed the recipe to the tee and they were just like in Cuba. Read More
(11)
Rating: 5 stars
08/26/2010
Just made these tonight 8/25/10 and they are actually really good. I heard ppl say that plantains were not good at all and I wouldn't like them. So I am glad that I at least tried them. As a chip they are great and less fat/cals then reg potatoe chips. Thanks for the listed recipe! Read More
(10)
Advertisement
Rating: 5 stars
10/13/2007
LIKE WOW!!!!TRY THESE!!!! Read More
(9)
Rating: 4 stars
03/11/2009
Try these with Chimichurri an Argentine condiment made with parsley and Olive Oil It is great together Read More
(8)
Rating: 4 stars
10/30/2009
These are pretty good. I have no idea if I did them correctly or not. This is the first time I've made anything with plantains and for some reason I was thinking they'd be just like potato chips. Well if they are supposed to be I cooked them wrong because mine were still a bit soft and chewy on the inside but crispy on the outside. I thought they were good. I'm not a big fan of frying though so I wonder if they could be baked. Perhaps I'll experiment with that next time. Thanks for the recipe! Read More
(8)
Rating: 4 stars
02/27/2009
Great! I would love to find a dip to go with them! Very tasty! Read More
(8)