Platanutres (plantain chips)

Ingredients

• 2green plantains
• 2.5 ml (½ teaspoon)salt
• 480 ml (2 cups)oil

Instructions

1. 1

   Peel plantains

   Cut off both ends of each plantain. Score a lengthwise line through the peel without cutting into the flesh, then remove the skin; use a knife to lift any bits that remain.

2. 2

   Slice thinly

   Set a mandoline to its thinnest setting. Work with one plantain at a time, pressing it firmly against the blade and moving it back and forth to make slices. Stop when you reach the end and discard the small remaining piece.

3. 3

   Heat the oil

   Pour 480 ml of oil into a large pot and heat over medium-high. When it is very hot, add the plantain slices, scattering them into the oil, and quickly move them around so they do not stick together.

4. 4

   Fry and season

   Cook for 3 minutes, stirring as they fry. Lift the chips onto a paper-towel-lined plate and season with salt as soon as they come out of the oil. Serve.

What are platanutres?

Platanutres are thin, fried green plantain chips, a snack found in Latin food traditions. Their appeal is the contrast between a simple salty finish and a crisp bite.

Green plantains are firm and not yet sweet, which suits the thin slicing and quick frying in this version. A mandoline helps make even slices that cook at a similar pace.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 0g protein, 0g carbs, 2g fat.

Plantains provide most of the carbohydrates, while the frying oil contributes most of the fat; the small amount of salt adds sodium. Pair a portion with a protein-rich dish and vegetables for a more balanced plate.

Choosing green plantains

Firm fruit: Choose plantains with green skins and firm flesh rather than ripe, yellowing ones. They are easier to slice thinly and keep a savoury flavour.

Slicing safely and evenly

Thin slices: Set the mandoline to its thinnest setting for delicate chips. Keep your fingers clear of the blade, and stop before the small end piece becomes difficult to hold securely.

Frying without clumps

Hot oil: The recipe calls for the oil to be very hot before adding the plantain. Scatter the slices in and move them around promptly so they do not stick together.

Knowing when they are done

Three minutes: Stir the chips while they fry for the stated 3 minutes. Remove them to paper towel and season straight away; they should feel crisp as they cool.

Serving the chips

Freshly fried: Serve the chips soon after cooking for their best crispness. They work as a snack on their own or alongside a meal as a crunchy side.

Recipe notes & tips

• Dry the plantains after peeling if their surface is wet, so they are easier to handle on the mandoline.
• Slice the plantains just before frying to keep the slices ready for the hot oil.
• Use a large pot so the chips have room to move as you stir them.
• Season the chips immediately after removing them from the oil so the salt adheres.
• Let the chips drain on paper towel before serving.

Variations

• Garlic finish: Add a little garlic powder along with the salt after frying.
• Spicy seasoning: Sprinkle with chilli powder when the chips come out of the oil.
• Herb note: Add dried herbs to the salt for a savoury variation.
• Dip on the side: Serve with a favourite dip for a more substantial snack.

Common mistakes to avoid

• Using ripe plantains: They are softer and sweeter; choose firm green plantains for this method.
• Uneven slices: They can fry at different rates; use a mandoline setting and keep each slice consistent.
• Adding chips too slowly: Slices may start sticking together; scatter them in and move them around promptly.
• Crowding the pot: Chips become harder to separate; use a large pot and fry in batches if needed.
• Delaying the salt: It may not cling as well; season immediately after the chips leave the oil.

How to store

For the best crispness, eat the chips soon after frying. Once completely cool, store leftovers in an airtight container at room temperature and use within 1–2 days; reheat briefly in an oven or air fryer to crisp them again.

Frequently asked questions