This spiced plantain chips recipe is an easy recipe for a great snack to have around the house. Lovely sweet taste, balanced by the chili peppers heat.
These spiced plantain chips are a great snack to have around the house. In Latin America, plantain is used more like a potato replacement. Plantains are more starchy than regular bananas to which they are related and must be cooked before being eaten.
How to make spiced plantain chips:
First of all, this snack has a lovely sweet taste, which is balanced by the heat from the chili powder. They taste better if you cook them right before serving them.
Start by washing the plantain in some warm water. I have this thing about washing any vegetable I put my hands on, as I do not trust how they are handled in the stores.
I know a lot of people do not clean the bananas before they eat them, but I do. I feel safer.
Anyway, cut off and throw away the ends of each plantain, then peel off the skin. It will be much harder than a regular banana, because, as you see from the picture, my plantains are not ripe yet, they are kind of green. At this point, the plantain is less sweet but it is starchy, like a potato.
Slice the fruit into rounds, cutting slightly on the diagonal to give larger, flatter slices.
In a frying pan, pour oil and heat it up until it is very hot. Test the oil by submerging the handle of a wood spoon into the oil.
If the oil makes bubbles around the spoon, then it is hot enough.(Grandma’s piece of advice)
Place the slices of plantain in the pan and fry them in small batches.
Remove them from the pan when they become golden brown and place them on paper towels to drain.
Finally, mix the chili powder with the cinnamon and a little bit of salt and sprinkle the chips with the mixture. You need to serve them immediately, while still hot.
They are delicious and so easy to make!
- 2 large plantains
- oil for shallow frying
- 1/2 tsp chili powder
- 1 tsp cinnamon
- 1/2 tsp salt
Cut off and throw away the ends of the plantains.
Peel off the skin.
Slice each plantain into rounds, cutting slightly on the diagonal to give larger, flatter slices.
Pour the oil fro frying into a small frying pan, to a depth of about 1/2 inch(1 cm).
Heat the oil until it is very hot and watch it closely.
Test by carefully adding a slice of plantain- it should float and the oil should immediately bubble up around it.
Fry the plantain slices in small batches so the temperature of the oil does not drop.
When they are golden brown remove the slices from the oil and drain on paper towels.
Mix the chili powder, cinnamon and salt together and sprinkle over the plantains.
Serve immediately while still warm.