These chips are so crunchy, tasty and addictive. Guess what? They are super easy to make!

Additional Note:
Plantain chips are also a popular snack among Central American, Caribbean, and South American cultures. Depending on the country they hail from, they might be called platanitos, mariquitas, chifles, platanutres, or something else entirely. Today’s recipe is from my Nigerian culture.

Frying method

1. With a knife, Cut off both ends of the plantains, and peel the skin by making 3 or four slits length wise on and then pulling the skin away from the Plantains
2. With a sharp knife or mandolin slicer, Slice plantains thinly across vertically crosswise into very thin slices.
3. Heat up all. Then fry plantain chips for 2-3 minutes, scoop out and then transfer to a paper towel. Sprinkle some salt to taste.
4. Allow to cool and enjoy or store in an airtight container for later. (can store for up to 3 days.)

Baking method

1. Preheat oven to 375 F
2. After cutting into thin slices as stated above, put the slice in a bowl add about one tablespoon of oil (for the 3 Plantains)
3. Toss till Plantain slices are well coated.
4. Arrange the slices on a parchment paper covered baking sheet
5. Sprinkle some salt on the slices, then bake for about 18 mins or until they are golden brown at the edges,

NOTES
Test oil by tossing in one or two slices of plantain if it bubbles with the shhhh sound then it’s ready for frying. If test Plantain darkens too quickly then the oil is probably too hot. Turn off heat for about a minute and start over.

I prefer to add the salt after frying because I find that sometimes adding salt before frying when frying a large quantity makes the subsequent batches less crunchy because they absorb the salt for a longer time than the first batch.