This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you. My Cuban husband loves plantain chips. A long time ago I came up with this recipe for baked plantain chips, but I cut the plantains across. This meant I spent forever and ever slicing. Today’s recipe for plantain chips features longer slices that take less of your time to cut. =) This recipe is made without an air fryer or oven. It relies on old fashioned frying. And I do mean old fashioned - I love the rich flavor imparted by frying things in local pastured animal fats. Tallow is my favorite because it has a higher smoke point than lard, but lard can be used, too. You can also fry these in coconut oil (it’s delicious with plantains!) or avocado oil for something tasteless. You can also use pure peanut oil. I personally don’t use “vegetable” oils such as canola oil, corn oil, etc. These oils are a frying option if you’re not passionate about being seed oil free.
Ingredients for making green plantain chips
This recipe needs green plantains. Preferably grass green. You can also make plantain chips with plantains that have just started to turn yellow. If your plantains are fully yellow or turning black, save them to make maduros.
2 green plantains
½ teaspoon salt (or to taste)
Tallow, Lard, coconut oil, avocado oil, or your frying oil of choice
How to make your own chifles - gluten free green plantain chips
Start by cutting both ends off both plantains. Make a shallow slit along the length of each plantain skin. Be sure to cut all the way through the skin, but try not to cut too much into the plantain. Peel off the skin. Slice the plantains into very thin slices using a sharp knife or a mandoline slicer. Aim for uniform thickness to ensure even cooking. ⅛" is perfect. Don’t go any thicker than ¼". You can also slice crossways to make rounds. You’ll have more chips, but they’ll take longer to cook because there are so many! In a large, heavy-bottomed skillet or deep fryer, heat enough fat to fully submerge the plantain slices. The oil should be about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F-375º (175°C). You can test the oil by dropping in a small piece of plantain; it should bubble immediately. Carefully add a handful of plantain slices to the hot oil. Avoid overcrowding the pan to ensure they cook evenly. Fry the plantains for about 2-3 minutes on each side, or until they turn a golden yellow color and become crisp. Bubbles are key to a crispy friend item. If you’re not seeing bubbles, either the fat is too cold or the item is way overcooked. (The bubbles are escaping water. The water pushing its way out keeps oil from penetrating the food, which would make it soggy.) Use a slotted spoon or tongs to remove the plantain chips from the oil and transfer them to a paper towel-lined plate to drain excess oil. While the chips are still hot, sprinkle them with salt to taste. Toss gently to ensure even coating. I use Redmond’s Real Salt. Allow the chips to cool slightly before serving. Enjoy! Don’t get your phone all dirty - grab the free printable of this recipe using the recipe widget below! I hope you enjoy these homemade fried green plantain chips. Make sure to check out these additional side dish recipes here on The Artisan Life: Bubbles are key to a crispy friend item. If you’re not seeing bubbles, either the fat is too cold or the item is way overcooked. (The bubbles are escaping water. The water pushing its way out keeps oil from penetrating the food, which would make it soggy.)
