Spicy Plantain Banana Chips
Spicy Plantain Banana Chips is a easy Caribbean recipe that serves 2. 170 calories per serving. Recipe by AMA'S KITCHEN on YouTube.
Prep: 7 min | Cook: 11 min | Total: 28 min
Cost: $1.02 total, $0.51 per serving
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
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
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
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
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
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
Drain the chips
Remove the chips with a slotted spoon and place them on paper towels to absorb excess oil.
Time: PT2M
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
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
Dietary info: Vegan, Gluten‑free, Dairy‑free, low-calorie, very-low-calorie, low-fat
Allergens: peanut (if peanut oil is used)
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
Chips are soft and not crispy.
Make sure the oil is at 180 °C and do not overload the pan. Fry in small batches and extend by 30 seconds if needed.
Plantain slices tear during cutting.
Use a very sharp knife or a mandoline set to the thinnest cut. Cut the banana lengthwise in half before slicing.
Oil smokes or burns the chips.
Remove the pan from heat, let the oil drop back to 180 °C, then resume. Use a high smoke‑point oil.
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.
Last updated: August 24, 2026
