Plantain Chips

Ingredients

• 3 large Green Plantains
• 3 cups Coconut Oil
• 1 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Smoked Paprika
• 1/8 tsp Cayenne Pepper (optional)
• 1/4 tsp Black Pepper
• 1 tbsp Lime Juice

Instructions

1. 1

   Peel the green plantains: Cut off both ends of the plantains. Make shallow lengthwise slits down the skin, being careful not to cut into the flesh. Use a knife or spoon to pry off the skin.

2. 2

   Slice the plantains thinly: Use a mandoline or a sharp knife to slice the plantains into very thin rounds (about 1/16 inch thick).

3. 3

   Soak the plantain slices in cold water for about 15 minutes. This helps remove excess starch and makes them crispier.

4. 4

   Drain the plantain slices and pat them completely dry with paper towels. This is crucial for crispy chips.

5. 5

   Heat the coconut oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).

6. 6

   Fry the plantain slices in batches: Carefully add a single layer of plantain slices to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, flipping once, until golden brown and crispy.

7. 7

   Remove the chips with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

8. 8

   While the chips are still warm, sprinkle them with sea salt, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and black pepper. Drizzle with lime juice.

9. 9

   Let the plantain chips cool completely before serving. Store in an airtight container at room temperature for up to 3 days.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.