Plantains are a starchier version of a banana and are popular in Caribbean cuisine. They are versatile, delicious and a welcome change from the classic Pesach staple—the potato. Give plantain chips a try this passover.
Another great recipe using plantains are Tostones. They are twice-cooked green plantains that make the perfect blank canvas for any condiment.
Plantain Chips Recipe
Servings
8 Servings
Ingredients
- 4 green plantains
- Oil for frying
- Salt for flavoring
- Or 2 tablespoons cinnamon + ¼ cup sugar for flavoring
Instructions
- Heat a deep fryer or pour oil into a large pot, enough to submerge the plantains.
- Cut off ends of green plantains.
- Cut through the peel lengthwise and place in hot tap water for fifteen minutes to make it easy to peel.
- After fifteen minutes of sitting in hot water, peel the plantains like you would peel a banana.
- Thinly slice plantains and fry about ten at a time, making sure not to overcrowd fryer.
- Fry until lightly golden brown for about one minute.
- Place on paper towels to drain.
- Season with salt or cinnamon-sugar mixture.
- Store in airtight containers or zip-lock bags.
- Serve with guacamole.
- Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller’s Weekly Newsletter.
Yummy
Thank You 🙂
Really love your recipes