Green Plantain Chips
Ingredients
Directions
Prepare
Heat 2 or 3 inches of vegetable oil in a large frying pan to 375°F.
Remove the skin from the plantain and cut off the fibrous strings.
Slice the plantain into paper‑thin rounds.
Fry and serve
Deep fry the plantain slices, a dozen at a time, until golden brown on both sides, about 3 to 4 minutes. Drain on a paper towel.
Sprinkle with salt and serve the chips warm or at room temperature.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Plantain
- Starchy base that turns crisp and golden when fried, giving the chips their structure and bulk.
- Vegetable oil
- Frying medium that cooks the slices quickly and dries their surface into a crisp, browned crust.
The step that matters
Slicing the plantain paper-thin. Thin slices have little moisture and a large surface area, so they fry evenly and crisp. Thicker slices stay soft inside and may burn outside before they are fully cooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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