I immediately bought a bunch of it, pan fried a small batch of plantain chips, packed the chips in my child’s school lunch/snack box. 3. I prefer frying because it is faster. The thickness of your slices should be about 1/8in.or as thick as a nickel. on Introduction. Growing up, plantain chips was a staple in my house. this looks so good, i can't wait to try it. The baked version is much crispier and drier. Hope this helps. Fry plantain (or banana) slices in batches in the hot oil until crispy and golden, about 2-3 minutes. (Don’t throw away the wet paper towels. Filed Under: Appetizers, Caribbean Foods, Guyanese Foods, Party Foods, Snacks Tagged With: appetizers, baked plantain chips, plantain chips. Paper towels Cutting board Cookie sheet Slotted spoon or chop sticks (my preference) Prep.
Oil level should come one third of the way up the sides of the pot.
Thanks. My friends have been asking for healthier alternatives to their favorite Caribbean foods recently so that's part of my new endeavor with the blog.
Spread on a baking sheet and bake at 350 degrees for 12 minutes, checking after 8 minutes. Now I have to try it. How sweet! It came home with not even a single crumb. Thanks! There’s a wide world of options designed to elevate any dish, but here are the top five essentials that all home chefs need in their kitchens to cook like a pro. Make a batch of these crispy plaintain chips, fried and coated in a mixture of Indian spices. 5 years ago This looks so great. They are crispy but too hard. All rights reserved. If you are from the Caribbean then you know our foods are very carbohydrate intensive. See more: That would result in the inside of the chips getting soft while the outside looks like it is golden brown and done. Ingredients: 2 Plantains 4 Tbsp safflower oil (or enough to form a thin layer covering the bottom of frying pan) Salt to taste Materials: Nonstick pan (I used Calphalon 1876986 Contemporary Nonstick Panini Pan, 13.75-Inch). Great 'ible - they look awesome! Easy, Fry, Side, Snack, Party Favourites, Quick and Easy, https://www.foodnetwork.ca/recipe/fried-plantain-chips/13086/. You can follow through my pictorial instructions to see the difference. 4 Salt amount, can the salt amount during soaking affect sweetness of the chips? Whether that happens depends on a number of factors I think, such as, thickness of the chips, temperature and amount of oil. I love frying mine as well. Frying is still the most time consuming step. I love the marks this pan leaves on food. I haven't made banana chips. I will definitely link to many of your pages from the Tastes Like Home Facebook page when things have sorted themselves out. Now all this talk makes me want to have plantain chips. I made the chips as you suggested. 7 years ago https://www.alicaspepperpot.com/plantain-chips-baked-or-fried 3 Thickness, may have something to do with bulging up of the chips during frying. I will go through two different process; baking and frying. You may not be able to fit all the plantains on one baking sheet, so you can bake these in 2 separate batches. Plantain chips can be cooled and stored in an airtight container for up to 10 days. I have been using a slicer but, it gets them either too thin or too thick. Remove the plantains and drain on a paper towel-lined baking sheet.
5. When I saw a picture of the chips for the first time, I was immediately intrigued by my own questions: “Why these banana chips are called plantain chips?” “What’s plantain?” “What’s the difference?” After consulting internet, I found: Plantains are not bananas. Hi everyone! 1. I used the kitchen cutter I use almost on everything I cut in the kitchen. most can be adjusted to the thickness you like.