After trying Honest chips at the Weston A. Price conference, it got me thinking about chips (or what Brits call “crisps”)! The Honest chips were potato chips fried in coconut oil, so I figured plantain chips could be fried in coconut oil too.
I started with some green plantains, which I like to think of as a less sugary banana.
They’re a bit harder to peel than your typical bananas, so it’s best to use a knife to score down the sides and then peel off the skin.
Once you get the skin off, it’s just a case of slicing them. I found that the thinner the slices, the more crispy and delicious the chips – there was definitely a very direct correlation. The photos shows my first attempt at slicing them, which wasn’t very thin. I found keeping the plantains in the fridge helped to make them a bit more solid, which makes trying to slice them into thin slices a bit easier.
Then take a saucepan (or this is a great opportunity to bust out your deep fat fryer if you have one!), and pour enough coconut oil into it so that the coconut oil comes around 1/4 inch up the pan. That should be enough to fry the chips in batches. I found a medium heat was sufficient to get a good frying action going. The slices tend to stick together a lot so it’s best to drop them in one by one, ensuring they each get their own space in the oil. The coconut oil should be hot enough so that as soon as the plantain slice hits the oil, it starts to gently sizzle. Because we’re frying such thin slices, it should take less than a minute for it to be done. So have your perforated spoon ready to scoop them out as soon as they turn golden. Just be careful since you’re dealing with really hot oil (I somehow managed to escape with no burns this time, although I did manage to burn my neck with a curling iron a few days ago!).
You can season them with just salt, or for a more exciting flavor, try adding some cumin (or add some paprika). Here’s a close-up of those chips! The only thing is….they’re really hard to resist!