My weakness is plantain chips! What’s more, guess what? I always prepare a large batch and store it at home so we always have a tasty snack on hand.
But that plan never works because as soon as I make plantain chips, they vanish quickly… into our stomachs! Plantain chips are something Mr. N, the daughters, and I all enjoy.
It’s so important to us that we fight about it. This is incredible!
HOW TO MAKE PLANTAIN CHIPS AT HOME
Instead of sprinkling salt directly on the plantains, use salt water. This ensures that salt reaches every crevice of the plantain.
Use a mandoline slicer or the slicing side of a box grater to slice the plantains. This ensures that the slices are thin and equal, and that they cook evenly.
Also, do not place all of the sliced plantains into the oil at once; I’ve noticed that doing so causes numerous plantains to clump together. They will become mushy and not crispy as a result of this.
Place your cut plantains one after the other into the oil to avoid soft ships. It may appear to be a lot of labor, but trust me when I say that it is well worth it because you will end up with an entire batch of extremely crispy chips!