Plantain Chips

Plantain Chips
Plantain Chips |

There is something about frying in coconut oil that just gets me. The smell of the warm oil, the fact that it’s somewhat “healthier”. I wasn’t working with plantains so much before I tried this recipe, but now, plantains have become something I look for at the grocery store. I’m experimenting with different ways of cooking them. They are so versatile, since they can go sweet or savory, depending on the flavor profile to attain. For this recipe, just make sure the fruit is unripe.

This recipe is from Bryant Terry (yes, again!) and he coats the plantain chips in a Creole spice blend. I made the Creole spice blend, but I also coated my chips with a dry jerk spice blend that I already had on hand. You will find the two spice blends at the end of this post. Please note that you will need two small paper bags and a candy thermometer. Enjoy!

  • 4 large green plantains, about 2 pounds
  • Creole spice blend
  • Jerk spice blend
  • Coconut oil (about 5 cups)

Cut off both ends of each banana. Using a sharp knife, slice the peel lengthwise of each plantain, making sure not to cut the flesh. Repeat this process in three different incisions on each banana. Carefully remove each strip of peel. If they are too hard to remove, soak the bananas in hot water for a few minutes. Just make sure the bananas are completely dry before frying, to prevent splatter.

Slice each banana as thin as you can, using a mandoline or a sharp knife, keeping each the slices of each plantain separate.

Put 1 tablespoon of each spice blend in two small paper bags. Line a plate with paper towels.

In a large heavy pot, warm about 2 inches of coconut oil over medium-high heat until it reaches 375 degrees (check with a candy thermometer). Fry the slices of one plantain at a time, moving them around, until they are nice and golden, about 1 minute. Using a slotted spoon, transfer the chips to one of the paper bags with the spice mixture. Fold the top over and shake vigorously to evenly coat. Transfer the chips to the paper towel lined plate. Repeat with the remaining banana slices, using up the two bags of spices, adding more spices to the bags if necessary.

Jerk Spice Blend

  • 2 teaspoons onion powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried crushed red pepper
  • 2 teaspoons dried thyme
  • 1 tablespoon garlic powder
  • 2 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice

Stir to combine all ingredients and store in an airtight container.

Creole Spice Blend

  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons coarse sea salt
  • 2 teaspoons black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper


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