How to Make Plantain Chips?
Store‑bought plantain chips are tasty. But homemade ones are better. They are fresher, crunchier, and you control the salt and spice. Plus, they are cheaper. You only need one ingredient to start: green plantains. Not yellow. Not black. Green and firm.
I’m Fatima. I have made so many batches of plantain chips. Some were too thick. Some burned. But now I know the simple tricks. Thin slices. Low heat. Good oil. Let me show you how to make the best homemade plantain chips. They are perfect for dipping, snacking, or serving with a cold drink.
Why Green Plantains?
Plantains change color as they ripen. Green plantains are hard and starchy. They make crispy, salty chips. Yellow plantains are sweeter and softer.
They are better for frying as sweet plantains (maduros). For chips, always choose green ones with no black spots.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Green plantains | 2 large | Firm, with no soft spots |
| Oil for frying | 2–3 cups | Vegetable, canola, or coconut oil |
| Salt | ½ tsp (or to taste) | Fine sea salt or kosher salt |
Optional Seasonings
| Seasoning | Amount |
|---|---|
| Garlic powder | ½ tsp |
| Smoked paprika | ½ tsp |
| Chili powder or cayenne | ¼ tsp |
| Black pepper | ¼ tsp |
Pro tip: For a healthier version, you can bake or air‑fry the chips. I’ll show you how below.
How to Make Plantain Chips: Step-by-Step
Step 1: Peel the Plantains
- Cut off both ends of each plantain.
- Make a shallow cut along the length of the plantain, through the skin only.
- Use your thumb to lift the skin off. Green plantains are hard to peel. If it’s tough, run the plantain under warm water for a few seconds. The skin will loosen.
Step 2: Slice Very Thin
- Use a sharp knife or a mandoline slicer.
- Slice the plantains into thin, even rounds. Aim for 1/16 to 1/8 inch thick. The thinner the slice, the crunchier the chip.
- If slices are different thicknesses, some will burn and some will be soft.
Step 3: Soak in Cold Water (Optional but Good)
- Place the slices in a bowl of cold water. Add a handful of ice cubes.
- Soak for 15–20 minutes. This removes extra starch and makes the chips crunchier.
- Drain and pat the slices completely dry with paper towels. Any water will make the hot oil splatter.
Step 4: Heat the Oil
- In a deep pot or heavy skillet, heat 2–3 inches of oil to 350°F (175°C).
- To test: drop one slice in. It should sizzle and float to the top, but not brown too fast.
Step 5: Fry in Batches
- Carefully add a single layer of plantain slices. Do not crowd the pot.
- Fry for 3–5 minutes, stirring gently with a slotted spoon. The chips will turn golden and the bubbling will slow down.
- Remove with the slotted spoon and drain on paper towels.
Step 6: Season Immediately
- While the chips are still warm, sprinkle with salt and any other seasonings.
- Toss gently to coat. Let them cool completely on a wire rack. They will get crunchier as they cool.
Video Guide 📺
Baked Plantain Chips (Healthier)
- Preheat oven to 375°F (190°C).
- Toss sliced plantains with 2 tablespoons of oil and salt.
- Arrange in a single layer on a baking sheet lined with parchment paper.
- Bake for 15–20 minutes, flipping halfway, until golden and crisp.
- Watch closely near the end – they burn fast.
Air Fryer Plantain Chips
- Preheat air fryer to 350°F (175°C).
- Toss plantain slices with 1 tablespoon of oil and salt.
- Arrange in a single layer in the basket. Do not stack.
- Air fry for 10–12 minutes, shaking the basket halfway through.
- Check for crispiness. Add 1–2 more minutes if needed.
Pro Tips & Common Mistakes to Avoid
Do this ✅
- Use a mandoline for even slices. A knife works, but a mandoline is much more consistent.
- Dry the slices very well before frying. Wet slices make the oil splatter and turn the chips soggy.
- Keep the oil at 350°F. Too low = greasy chips. Too high = burnt outside, raw inside.
- Season right after frying. The salt sticks best when the chips are still hot and oily.
Avoid that ❌
- Using ripe (yellow) plantains – They are sweet and soft. They will not get crispy.
- Slicing too thick – Thick slices stay chewy in the middle.
- Overcrowding the pot – This drops the oil temperature and makes chips greasy.
- Skipping the salt – Plain plantain chips are bland. Don’t forget to season.
Nutrition Facts (Per 1 oz / about 15 chips, fried)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 1 g |
| Fat | 9 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 120 mg |
Frequently Asked Questions (FAQs)
Do I have to peel plantains before slicing?
Yes. The skin is not edible. Peel them completely.
Why are my plantain chips not crunchy?
Two common reasons. Either you sliced them too thick, or you didn’t fry them long enough. Thin slices and golden color are key. Also, let them cool on a rack, not on paper towels, so air can circulate.
Can I reuse the frying oil?
Yes. Let it cool, strain it through a fine sieve or coffee filter, and store it in a sealed jar. You can reuse it 2–3 times for frying other things.
How do I store homemade plantain chips?
Store in an airtight container at room temperature for up to 1 week. They may lose some crunch over time. Do not refrigerate – that makes them soft.
Can I make sweet plantain chips?
Yes. Use ripe (yellow with black spots) plantains. Slice thin. Fry the same way. Sprinkle with cinnamon and sugar instead of salt. They are sweeter and softer.
What dips go well with plantain chips?
- Garlic mojo – Classic Cuban dip made with garlic, citrus, and oil.
- Avocado crema – Blended avocado, sour cream, lime, and cilantro.
- Spicy salsa or chimichurri.
- Peanut sauce or honey mustard.
3 Easy Seasoning Blends
| Flavor | Mix |
|---|---|
| Classic Salt | ½ tsp salt + pinch of black pepper |
| Spicy Chili | ½ tsp salt + ½ tsp chili powder + ¼ tsp cayenne |
| Garlic Herb | ½ tsp salt + ½ tsp garlic powder + ½ tsp dried oregano |
Final Thoughts
Homemade plantain chips are crunchy, salty, and so easy to make. You only need two ingredients: green plantains and oil. The rest is technique. Slice thin. Fry at the right temperature. Season while hot.
Once you try homemade, you will never buy the bagged kind again. They are perfect for dipping, topping on bowls, or just eating by the handful. Now go get some green plantains and start slicing.
