9 Secrets to Extra Crispy Sweet Plantain Chips Every Time

9 Secrets to Extra Crispy Sweet Plantain Chips Every Time

Afro- Foods, Snacks, Sweets | March 10, 2015 | By

Plantain chips are one of my favorite snacks. I would choose sweet plantain chips over my favorite salt and vinegar potato chips any day, and if I am not too careful sometimes I can eat too much. For years now I tried to make plantain chips at home, just like my mom used to make them, but I was never successful until recently. Along the way, I picked up a few tips and tricks after my many failed attempts that are guaranteed to get crispy plantain chips every time. Trust me on this one, I’ve messed up enough times to know.

TIPS

  1. Do not use over ripe plantains

    While I do prefer ripe plantain chips to unripe plantain chips, over ripe plantains do not work at all for plantain chips. Think of them like bananas; if they look like they are ready to be used for banana bread, or are ready to go into the freezer for a smoothie, then it’s too ripe. If the plantain is mostly black and hardly yellow, then it’s too ripe as well.

  2. Unless you are a skilled knife expert, don’t hesitate to use a mandolin slicer

    My mom is the most skilled chef I know, and she can get evenly thin slices of plantain using a knife with her eyes closed… but I’m not that skilled yet. I’ve tried so many times to get it right with a knife, and I have failed every time. I did myself a favor and got a mandolin slicer, then things started improving.

  3. Make sure your oil is at the right temperature

    Specifically between 350-375 degrees F. If your oil is not hot enough, the plantain chips will be too limp or they become chewy and hard; if your oil is too hot, the plantain simply burns fast.

  4. Do not salt or season the plantains before frying them

    Seasoning the plantain chips right after they come out of the oil is a better option because the plantains end up crisper. I find that salting the plantains before frying them makes the chips unpleasantly chewy.

  5. Place the plantain chips in the hot oil one at a time, or in a single layer

    Placing  stacked plantain slices into the oil may not be a problem, but it increases the chances of the plantain chips clumping together.

  6. Flip the chips continuously!

    While the chips are frying, flip them as often as you can. You can do this by just gently moving the chips around the oil with a kitchen spider. I still don’t get why this works, but it does.

  7. Watch the color and listen for the sizzle

    You will know when the chips are ready to come out of the oil not only from the color (golden brown for ripe plantains, and lightly gold for unripe plantains), but also from the level of sizzling. Once the plantain chips are done, they sizzle significantly less in the oil than when they are not done. Try it… you will notice it, the sizzling almost stops.

  8. Season while hot

    After your chips come out of the oil, drain properly then season while it’s still hot. I like to season my chips with salt and cayenne pepper.

  9. Cool completely before serving

    Even though the chips may be crisp straight from the oil, it is best for them to cool completely before they are served to allow them to reach ULTIMATE CRISPNESS.

Bonus tip:

If they happen to survive longer than one hour after they are served, store the crisp plantain chips in an air tight container to ensure the ULTIMATE CRISPNESS is maintained.

Happy Snacking people!

 

Fresh peeled plantains and a mandolin slicer

Nice and crispy plantain chips in a bowl

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39 Comments

  1. ChiO

    March 13, 2015 at 2:38 pm

    The perfect “stuck-in-traffic” snack. Crunchy goodness. Looks great.

    Reply
    • Ms. Yum

      March 14, 2015 at 8:40 pm

      I know right… Thanks Chi!

      Reply
  2. eyi

    March 25, 2015 at 12:38 pm

    I will give it a try and tell you my results later
    Thanks

    Reply
    • Ms. Yum

      March 30, 2015 at 12:09 pm

      Great eyi!!

      Reply
  3. IK

    September 12, 2015 at 8:52 am

    Do you fry for commercial purposes?I have been loking for someone who will teach me how to fry.

    Reply
    • Ms. Yum

      October 2, 2015 at 10:33 am

      Hi IK, I don’t fry plantain chips commercially, but I can teach you if you would like

      Reply
      • Temmy

        March 19, 2017 at 11:42 am

        pls am rily interested if u can teach

        Reply
        • Ms. Yum

          March 19, 2017 at 6:16 pm

          Hi Temmy, this website is my teaching platform, is there a specific way you would like me to teach other than this?

          Reply
      • omolola

        March 27, 2017 at 9:07 am

        Please I am interested in learning for commercial purposes.

        Reply
        • Ms. Yum

          March 27, 2017 at 9:42 am

          Hi Omolola, what specific aspects of commercial plantain chips making are you interested in? These tips are for homemade chips, and the only real difference in with these tips and commercial plantain chips making is in volume.

          Reply
  4. adewale s.

    November 6, 2015 at 8:38 am

    lovly, better way to bake unripe plantain is needed without oil

    Reply
  5. Jessica

    December 12, 2015 at 11:22 pm

    Hi!!! I’m going to make these ASAP. They look delicious, thanks for the tips on getting that perfect crisp! What kind of oil do you use?

    Reply
    • Ms. Yum

      December 16, 2015 at 3:38 pm

      Hello Jessica!
      I generally use canola oil but any other flavorless oil will do.

      Reply
  6. chuks

    January 8, 2016 at 2:30 am

    I have been trying to encourage my wife to go into chips business but because she can’t seem to get that desired crispness she has simplily refused to go into it. So I have decided to go into it myself. I also want to go into chin chin. So I’ll like someone to teach this business.

    Reply
  7. Samantha

    January 15, 2016 at 4:19 pm

    Hmmmmm tanx a million,i will give it a try tomorrow.

    Reply
  8. Oge

    January 20, 2016 at 6:51 am

    can i use palm oil for it?

    Reply
    • Ms. Yum

      January 28, 2016 at 8:27 pm

      Yes you can Oge, but it will have a different flavor

      Reply
  9. Sammydiffer

    April 10, 2016 at 9:21 am

    Nice One! I Enjoy The Lesson But There Is One Important Thing (Trick) I Wish To Know, Which Is Changing The Unripe Plantain Into A Golden Colour. And Is It Okay To Mix The Season, Salt, & The Colour Before Frying It? Because Am Prepared To Go Into The Business Right This Movement! So Please Tell Me More Trick I Need To Make It Perfect. Thanks

    Reply
  10. ogee angel

    September 7, 2016 at 3:42 am

    i used to make plantain chips but i discovered that it wasnt crispy but with your explanation i will try your method and if i get it this time, thanks to u

    Reply
  11. goody

    October 11, 2016 at 12:39 pm

    is ur subscription free?

    Reply
  12. Anuli

    November 9, 2016 at 3:09 pm

    Man thanks for sharing this awesome recipe and not keeping it to yourself. I already tried it and it came out fantastic. God bless you reall good.

    Reply
  13. Titilayo

    November 17, 2016 at 8:13 am

    Thank you MA, I will try it out

    Reply
  14. Adejuwon Standard

    January 18, 2017 at 5:21 pm

    Thank you Yummy Medley

    Reply
  15. Elizabeth

    February 9, 2017 at 5:54 am

    Thanks so much. This really helps. Please, can other spices be used apart from salt and pepper?

    Reply
    • Ms. Yum

      February 13, 2017 at 11:34 am

      Yes, you can get creative!

      Reply
  16. soyebo elizabeth

    March 1, 2017 at 9:04 am

    i will give it a trial

    Reply
  17. Kaycee

    March 10, 2017 at 2:07 pm

    Thank you,Yummy Medley for this great teaching!

    Reply
  18. fumglo

    March 29, 2017 at 10:23 am

    Pls which one is cayenne pepper.What is the local Nigerian name ma.And pls ma can I get ur contact no.tnx

    Reply
    • Ms. Yum

      March 29, 2017 at 11:53 am

      Hi Fumglo! Sorry for the confusion, Cayenne pepper is simply dried red pepper. The best way to reach me is to send me an email using the email icon on my home page. I respond quickly on there.

      Reply
  19. Ojo Grace

    April 25, 2017 at 6:24 am

    Good morning Yummy a very big thanks for your kind gesture a service to humanity, actually I hv tried several times but didn’t get the expected result in terms of crispy giving me the notion that there should be something else people are to get it crisply even after three day or more

    Reply
    • Ms. Yum

      April 25, 2017 at 7:44 am

      Hi grace! I am glad you found this helpful. I know the frustration of trying to nail perfectly crispy plantain chips, and once I figured out these steps I knew I had to share.

      Reply
  20. Kester

    April 29, 2017 at 3:21 am

    DOES THIS TIPs ALSo work for potato chips?
    I would appreciate if I am replied via my email.

    Reply
    • Ms. Yum

      April 29, 2017 at 2:22 pm

      Hi Kester!
      There are a few differences with plantain chips
      1. Potato chips should probably be a little thinner than what is seen here.
      2. You want to make sure your potato chips are dry before frying them, so pat them dry with a clean towel/ paper napkin before frying.
      3. Potato chips don’t get quite as brown.
      I hope that helps to answer your question.

      Reply
  21. Fatimah

    May 1, 2017 at 10:30 am

    i got it right but it’s getting soft… just did it yesterday

    Reply
    • Ms. Yum

      May 1, 2017 at 11:49 am

      Hi Fatimah, did you try storing it in an air tight container? Humidity in the air usually causes the chips to soften.

      Reply
  22. Temmy

    May 13, 2017 at 6:25 am

    what type of presevative can be used in case it is for commercial purpose.thanks.

    Reply
    • Ms. Yum

      May 14, 2017 at 8:02 am

      In general, I do not use preservatives in my food, and so I do not use preservatives in my plantain chips. Plantain chips should keep well if they are fried properly and stored in an airtight container, if they are not crisp when they are fried, then the likelihood of spoilage will be higher.

      Reply
  23. Adaeze

    May 27, 2017 at 5:17 am

    thanks and God bless you. I do platntain chips commercially but have challenges with burning almost all.

    Reply
    • Ms. Yum

      May 27, 2017 at 7:03 am

      You are welcome. Feel free to subscribe and check out our other recipes

      Reply

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