Spicy Plantain Banana Chips

Ingredients

• 1 piece Green plantain banana (Very green, not yellow, peeled and thinly sliced)
• 0.5 tsp Fine salt (Sea salt or kosher)
• 0.25 tsp Cayenne pepper (About 3 pinches, adjust to taste)
• 250 ml Vegetable oil (peanut or sunflower) (For frying, withstands 180 °C)
• 20 g Small piece of onion (optional) (To add flavor)
• 1 pinch Fries seasoning (type "Cheap") (Mix of salt, paprika, etc.)

Instructions

1. Prepare the plantain banana

   Cut off both ends, make a shallow cut in the skin, remove the skin, then slice the banana into very thin rounds (≈2 mm).

   Time: PT5M

2. Season the slices

   Place the rounds in a bowl, add ½ tsp salt and ¼ tsp cayenne pepper, then mix well to coat each slice.

   Time: PT2M

3. Heat the oil

   Pour 250 ml oil into the pan and heat over medium‑high heat until about 180 °C (a small piece of onion should sizzle immediately).

   Time: PT3M

   Temperature: 180°C

4. Fry the onion (optional)

   Add the small piece of onion to the hot oil and brown for 1‑2 minutes.

   Time: PT2M

   Temperature: 180°C

5. Fry the plantain slices

   Drop the seasoned rounds into the hot oil in a single layer. Fry for 2‑3 minutes until golden and crispy.

   Time: PT3M

   Temperature: 180°C

6. Drain the chips

   Remove the chips with a slotted spoon and place them on paper towels to absorb excess oil.

   Time: PT2M

7. Final seasoning

   Sprinkle a generous pinch of fries seasoning and a small extra pinch of salt, then shake the bowl to distribute evenly.

   Time: PT1M

8. Serve

   Transfer the crispy chips to a serving bowl and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

170

Protein

1 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Green plantain banana: Yellow plantain (sweeter), Potatoes (for chips)
• Instead of Fine salt: Sea salt, Kosher salt
• Instead of Cayenne pepper: Smoked paprika, Chili powder
• Instead of Vegetable oil (peanut or sunflower): Canola oil, Light olive oil
• Instead of Small piece of onion (optional): Shallot, Onion powder
• Instead of Fries seasoning (type "Cheap"): Homemade mix (salt, paprika, garlic powder)

Equipment Needed

• Chef's knife
• Cutting board
• Bowl
• Deep pan or fryer
• Slotted spoon or spatula
• Paper towel
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Peeling and thin slicing of the plantain banana (step 1)
• Reaching the correct oil temperature (step 3)
• Precise frying time to avoid soggy chips (step 5)
• Complete draining to remove excess oil (step 6)

Chef Tips from the Video

• Lightly sprinkle the chips with a dash of lemon juice just before serving for a flavor contrast.
• Add a pinch of cane sugar with the salt for a prized sweet‑salty taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, but the chips will lose crunchiness.

Freezer: Not recommended, texture becomes soft after thawing.

Room temperature: Store in a moisture‑proof glass jar for up to 2 days maximum.

Make-Ahead Tips

• Slice the plantain banana ahead of time and keep the rounds in lemon‑water to prevent browning.
• Pre‑heat the oil while you season the slices.