Plantain Chips I
Ingredients
Directions
Prepare
Peel very green plantains.
Slice very thin.
Fry and finish
Fry in deep oil until golden brown and crisp.
Drain on paper towel.
Sprinkle with salt.
Keep in sealed containers.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Plantains
- Starchy base that turns crisp and golden when fried, forming the chip's texture.
- Oil
- Deep frying medium that cooks the thin slices quickly and drives off moisture to crisp them.
The step that matters
Slice very thin. Thin slices have less moisture and cook through quickly, so they crisp evenly in the hot oil. Thick slices stay soft in the centre while the edges over-brown.
“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.
You might also like
Fritters56 recipes
Crisp Crackers7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.