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 4 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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88 Comments

  • Reply
    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
    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
    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?

          • Ada Edna Nwaigwe
            September 22, 2018 at 10:16 am

            Pls i want to learn for commercial purposes
            God bless you

      • 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
        Ogbekene Efe
        March 4, 2019 at 12:03 pm

        Am frying for commercial purpose
        I need you to actually teach me

  • Reply
    adewale s.
    November 6, 2015 at 8:38 am

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

  • Reply
    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
    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
      Musah Zakari
      November 5, 2017 at 12:17 pm

      I want to go into plantain chips production business. I need your help.

      • Reply
        Lois
        November 7, 2017 at 4:34 pm

        Hi Musah! I am working on making a free guide that gives tips for making plantain chips for business. I am hoping the for the document to be available sometime next year. If you want to receive it as soon as it comes out I would suggest that you subscribe to the blog.

    • Reply
      Jennifer
      February 10, 2019 at 10:21 am

      Thanks for this . i have aleays loved making these crisps but my bit of challenge has been to keep them crispy after they have cooled. I will adjust my oil temperatures and am sure this time around i will get itright. Also wonna go commercial!

  • Reply
    Samantha
    January 15, 2016 at 4:19 pm

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

  • Reply
    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
    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
    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
    goody
    October 11, 2016 at 12:39 pm

    is ur subscription free?

  • Reply
    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
    Titilayo
    November 17, 2016 at 8:13 am

    Thank you MA, I will try it out

  • Reply
    Adejuwon Standard
    January 18, 2017 at 5:21 pm

    Thank you Yummy Medley

  • Reply
    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
    soyebo elizabeth
    March 1, 2017 at 9:04 am

    i will give it a trial

  • Reply
    Kaycee
    March 10, 2017 at 2:07 pm

    Thank you,Yummy Medley for this great teaching!

  • Reply
    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
    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
    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.

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