Food Ingredients Fruits Plantain Plantain Chips Be the first to rate & review! Make these garlicky chile-lime chips at home to go with jerk chicken, barbecue, or for snacking anytime. By Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Food & Wine's Editorial Guidelines Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Matt Taylor-Gross / Food Styling by Barrett Washburne Active Time: 40 mins Total Time: 50 mins Servings: 4 servings If you regularly buy bags of plantain chips at the store, you’ll want to try this recipe to make them at home. All you need are green plantains (make sure they are green; ripe plantains will not work here). Use a mandoline to cut the plantains to 1/16-inch thickness. When you are ready to fry them up, be sure the frying oil is heated to 350°F; the oil temperature will drop when the plantains are added, and then slowly heats up again. Season the plantains as soon as you remove them from the oil so the seasoning sticks to the chips, but let them cool before eating so they get extra crispy. The seasoning mix includes sea salt, sugar, Tajín chile-lime seasoning, paprika, and garlic powder, making these chips just slightly sweet, with lots of chile, lime, paprika, and garlic balancing the flavors. Ingredients Canola oil 4 large (2 1/2 pounds total) unripe green plantains 1 tablespoon fine sea salt 1 3/4 teaspoons granulated sugar 1 teaspoon chile-lime seasoning (such as Tajín) 3/4 teaspoon paprika 1/4 teaspoon garlic powder Directions Pour oil to a depth of 2 1/2 inches in a large Dutch oven; heat over medium until a deep-fry thermometer registers 350°F. When oil is close to temperature, trim ends off of plantains. Cut skin lengthwise, being careful not to slice into plantain underneath. Peel plantains, discarding skins; halve plantains crosswise on an extreme diagonal. Cut plantains into 1/16-inch-thick rounds using a mandoline slicer. Whisk together salt, sugar, chile-lime seasoning, paprika, and garlic powder in a small bowl until combined. Add about one-fourth of plantains to hot oil, quickly dropping them 1 at a time to prevent clumping. Fry, stirring and flipping plantains often, until crisp and very lightly golden, 5 to 6 minutes. (It’s okay that temperature drops as low as 325°F after adding plantains; adjust heat as needed for temperature to climb towards 350°F while frying. Return temperature to 350°F before frying next batch.) Transfer to a large bowl using a spider strainer or slotted spoon; sprinkle with about 1 1/2 teaspoons salt mixture, tossing to coat evenly. Transfer to a large plate lined using a paper towel, and repeat process with remaining plantains and salt mixture. Serve immediately. Store leftovers in an airtight container at room temperature for up to 4 days. Rate It Print