Plantain Chips: 9 Tips for Crispy, Sweet Chips Every Time

March 10, 2015 (Last Updated: February 7, 2020)

Here are secrets to fool proof extra crispy plantain chips. These easy tips work all the time so save your money and leave the store bought plantain chips.

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 plantain 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.

If you check out the recipe box below, I’ve listed the steps in a nice easy to remember format.

Happy Snacking people!

Fresh peeled plantains and a mandolin slicer

Plantain Chips Nutrition

Just as a bonus I’ve included the Nutritional information for one serving of a single cup of plantain chips.

You can pair this as a side with some spicy fried fish and chips. Also, if you’re looking for alternative ways to use plantain, why not check out my delicious vegan plantain bread/cake recipe? You won’t be disappointed!

Print Recipe
5 from 2 votes

Plantain Chips: 9 Secrets to Crispy, Sweet Chips Every Time

Here are my secrets to fool-proof, extra crispy plantain chips. These easy tips work all the time so save your money and forget the store bought plantain chips!
Prep Time10 mins
Cook Time5 mins
Course: Snack
Cuisine: African, Global, Nigerian, Tropical
Servings: 1
Calories: 342kcal

Equipment

  • Mandolin or Knife

Ingredients

  • 1 Ripe plantains Make sure they're not overripe!
  • Vegetable oil

Instructions

  • Do not use overripe plantains:
  • Unless you are a skilled knife expert, don't hesitate to use a mandolin slicer:
  • Make sure your oil is at the right temperature
  • Do not salt or season the plantains before frying them
  • Place the plantain chips in the hot oil one at a time, or in a single layer
  • Flip the chips continuously!
  • Watch the color and listen for the sizzle
  • Season while hot
  • Cool completely before serving

Notes

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.

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84 Comments

  • Reply
    Adenike
    September 19, 2018 at 7:45 am

    Good day ma’am. Thanks so much fir the tips, so enlightened. For commercial purpose which plantain is best to used,unripe or partially ripe?
    Thanks ma’am.

    • Reply
      Lois
      September 19, 2018 at 8:59 am

      Hey Adenike! I would say it depends on what flavor you are going for. If you want sweet chips, then the partially ripe plantains work best. If you want neutral flavor chips, then unripe plantain chips work best. Hope that helps!

      • Reply
        Adenike
        September 19, 2018 at 7:31 pm

        Thanks so much ma’am. Really appreciate. Bless you.

  • Reply
    AUTHORITY CREATIVE STUDIO
    September 24, 2018 at 3:33 am

    Please like how many months can plantain chips be stored before it got spoiled?
    can it be packaged like biscuit?
    what if i flied the ripe plantain and store it , will get spoiled?

  • Reply
    Anthony
    June 13, 2019 at 10:21 am

    Thanks for your tips in chips. Is it advisable to bake for few minutes before frying? Would it make the chips more crispy and consume less oil?
    Waiting for your quick response.

    • Reply
      Lois
      June 24, 2019 at 10:08 am

      Hey Anthony! I have never heard of this method before and maybe it is something I might try.

  • Reply
    Joleeta
    July 6, 2019 at 9:05 am

    Hello Yummy, thanks for these great tips. Pls how exactly do you apply the salt and pepper to the fried chips?

    • Reply
      Lois
      August 5, 2019 at 7:19 am

      Hi Joleeta! I just sprinkled the salt and pepper on top of the chips and tossed it together while the chips were still hot.

  • Reply
    Olivia
    March 31, 2020 at 6:20 am

    This was really helpful

  • Reply
    Faith
    July 13, 2020 at 2:07 pm

    5 stars
    Please for how long does plantain chips last?

  • Reply
    chuks oyem
    September 10, 2020 at 4:18 pm

    5 stars
    You’re the best 👌👌

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