Hey, y’all! If you've never made Homemade Plantain Chips, you're missing out on one of the easiest and most satisfying snacks around. Known as chifles in many Latin American countries, these thinly sliced plantains fry up perfectly crisp with a lightly salty crunch that's hard to resist. Whether you're serving them as a snack, appetizer, or alongside your favorite dip, these homemade chips are sure to disappear fast.

Homemade Plantain Chips

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Their crisp texture and lightly sweet flavor make them hard to stop eating once you start. Enjoy them on their own, pair them with your favorite dip, or serve them alongside sandwiches, burgers, or grilled meats for an easy homemade side.

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Homemade Plantain Chips Ingredients

• 2 green plantains
• ½ tsp. salt (or to taste)
• Vegetable oil for frying

How to Make Homemade Plantain Chips

1. Cut off both ends of the plantains. Make a shallow slit down the peel and remove the skin.
2. Using a mandoline or a sharp knife, slice the plantains into very thin rounds or lengthwise into very thin strips, depending on your preference.
3. Heat about 2 inches of vegetable oil to 350°F in a deep skillet or heavy-bottomed pot.
4. Working in batches, fry the plantains for 2–3 minutes per side, or until golden and crisp. Avoid overcrowding the pan.
5. Transfer the chips to a paper towel-lined plate and immediately season with salt.
6. Let the chips cool slightly before serving.

Pro Tips For Making This Recipe

1. Use green plantains for the crispiest chips.
2. Slice the plantains as evenly as possible for consistent cooking.
3. Keep the oil at 350°F for a crisp, golden finish.
4. Season the chips immediately after frying while they're still hot.
5. Fry in small batches to prevent the oil temperature from dropping.

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These pair amazingly with my Chunky Guacamole!

Recipe

Homemade Plantain Chips

JC Phelps

These homemade plantain chips are crispy, salty, and the perfect snack for any occasion with your favorite dip.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Cooling Time 5 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine Carribean, Latin American

Servings 4

Calories 136 kcal

Ingredients

  

1x2x3x

• 2 green plantains
• ½ tsp. salt or to taste
• Vegetable oil for frying

Instructions

 

• Cut off both ends of the plantains. Make a shallow slit down the peel and remove the skin.
• Using a mandoline or a sharp knife, slice the plantains into very thin rounds or lengthwise into very thin strips, depending on your preference.
• Heat about 2 inches of vegetable oil to 350°F in a deep skillet or heavy-bottomed pot.
• Working in batches, fry the plantains for 2–3 minutes per side, or until golden and crisp. Avoid overcrowding the pan.
• Transfer the chips to a paper towel-lined plate and immediately season with salt.
• Let the chips cool slightly before serving.

Notes

• Use green plantains for the crispiest chips.
• Slice the plantains as evenly as possible for consistent cooking.
• Keep the oil at 350°F for a crisp, golden finish.
• Season the chips immediately after frying while they're still hot.
• Fry in small batches to prevent the oil temperature from dropping.

Nutrition

Calories: 136kcalCarbohydrates: 33gProtein: 1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 241mgPotassium: 386mgFiber: 2gSugar: 2gVitamin C: 18mgCalcium: 2mgIron: 1mg

Keyword Homemade Plantain Chips

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My best,

JC