Plantain Chips with Sea Salt | Tostones

Fried plantain chips are a slice-it and deep-fry-it situation that you’ll find all over Panama (and beyond). They’re the kind of yummy you can enjoy whether you’re grouchy and glum or over-the-moon happy.

Today I made a nice “thick cut” chip – for a little crispy-chewy action, although tostones are often shaved skinny, like potato chip.

Either way you’ll find it helpful to use a mandolin for nice, even slices.

This is nothing like a sweet banana (looks can be deceiving). This is her savory cousin Рfull of good fiber and lots of potassium.

I like to remind myself of that, as I reach for my second and third helpings.

Serves 2-4 as a snack

Ingredients:

2 green plantains
vegetable oil for deep frying
sea salt
cracked black pepper

Method:

For starters, peel your plantain.

Tip: Peeling a green plantain can be a little tricky. The easiest way is to cut off the top and bottom and score a line along the length of the plantain. Lift up from this line to remove the peel. If it still gives you trouble, give it another score around the middle.

Then cut the plantain at a sharp angle, so the chips are long and lean.

While it’s not necessary, plantains benefit from a little pre-soak in cold water for 15 minutes (like French fries). This will remove excess starch and help crisp up the plantain chips.

Dry them well and fry in oil at 375F until golden brown.

Add plenty of sea salt to take your heart to windswept places. A little cracked pepper never hurts, either.

There’s nothing simpler, except enjoying them on a breezy day while the clouds roll by.

View of Isla Taboga, with Panama City in the background. Photo by Osopolar.

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This is nothing like a sweet banana (looks can be deceiving). This is her savory cousin - full of good fiber and lots of potassium. I like to remind myself of that, as I reach for my second and third helpings.Plantain Chips with Sea Salt | Tostones
Servings
2-4
Servings
2-4
Ingredients
Instructions
  1. For starters, peel your plantain.
  2. Then cut the plantain at a sharp angle, so the chips are long and lean.
  3. While it's not necessary, plantains benefit from a little pre-soak in cold water for 15 minutes (like French fries). This will remove excess starch and help crisp up the plantain chips.
  4. Dry them well and fry in oil at 375F until golden brown.
  5. Add sea salt and pepper to taste.
Recipe Notes

Tip: Peeling a green plantain can be a little tricky. The easiest way is to cut off the top and bottom and score a line along the length of the plantain. Lift up from this line to remove the peel. If it still gives you trouble, give it another score around the middle.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

8 Comments

  1. Jessica Bennett says

    In addition to the fiber and potassium, there is a nice amount of vitamin A and magnesium. Of course there are healthier ways to get these nutrients, but fried plantains are fun on occasion.

    • Sasha Martin says

      Have fun with it! I bet both you and your meat-eating hubby will love them :)

  2. Christina says

    I am allergic to bananas & plantains. :( I have never, ever gone to a Caribbean or Central American restaurant because of how allergic I am. :(

  3. The last time I had plantains they came in a little bag at the supermarket checkout line. I suspect these are much more delicioso!

    The recipe doesn’t sound difficult at all. About how long would you say you fry the chips?

  4. Pingback: Global Table Adventure | Recipe: Rwandan “Agatogo” with Collard Greens

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