Fried Plantain Chips Recipe

The key to success is cutting uniform slices for even cooking.

Tim Chin

Why This Recipe Works

  • Slicing the plantains uniformly with a mandoline ensures even cooking.
  • A quick rest on a wire rack is all they need, no wasting paper towels.

Plantain chips are a popular snack among Central American, Caribbean, and South American cultures. Depending on the country they hail from, they might be called platanitos, mariquitas, chifles, platanutres, or something else entirely. This particular recipe is based on the freshly fried plantain chips commonly found on street corners and stores in El Salvador鈥攖hinly sliced with a sharp knife or mandoline and carefully fried just one time until crisp and crunchy. The result is something like a robust potato chip, and different from the Dominican Republic's tostones and Panama's patacones, which are made by frying thicker rounds of plantain, then flattening them and frying them a second time.

The technique is easy: start with green plantains, peel them, and cut them into thin slices. There's no one right answer on how thin to slice them. In this recipe, we call for cutting the plantains one-eighth-inch thick, for uniform chips that hold their shape; going thinner to one-sixteenth of an inch thick works too, producing wavier chips that are more delicate, though they can appear more greasy in spots (note that thinner chips cook more quickly). Once they're fried, we simply remove them from the oil and them let drain on a wire rack, no paper towels necessary鈥攐ur testing showed that excess oil wasn't a problem on the finished chips.

In Central American countries, the chips are typically seasoned lightly with salt or chile powder and lime juice, but there's nothing stopping you from experimenting with additional seasonings.

January 2021

Recipe Details

Fried Plantain Chips Recipe

Prep 5 mins
Cook 20 mins
Active 25 mins
Total 25 mins
Serves 4 to 8 servings

The key to success is cutting uniform slices for even cooking.


  • 2 green plantains

  • Vegetable oil, for frying (about 2 cups/475ml)

  • Kosher salt


  1. Cut off the ends of each plantain.

  2. Peel plantains.

  3. Cut plantains in half crosswise.

  4. Using a mandoline slicer, slice plantains lengthwise into planks 1/8 inch thick.

  5. Line a rimmed baking sheet with a wire rack. Fill a large, deep cast iron or stainless steel skillet halfway with oil. Set over medium-high heat until the oil reaches 350掳F (175掳C). Working in batches and avoiding crowding the pan, add plantain slices and fry, turning occasionally, until golden brown all over, about 4 minutes total. Using a spider or slotted spoon, transfer plantains to wire rack to drain. Season right away with salt. Repeat with remaining plantain slices.


Special Equipment

Mandoline slicer, spider or slotted spoon, instant-read thermometer, wire rack, rimmed baking sheet

Make-Ahead and Storage

The fried chips can be held in an airtight container at room temperature for at least 1 day and up to 4, depending on ambient humidity.

Nutrition Facts (per serving)
149 Calories
9g Fat
19g Carbs
0g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 149
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 82mg 4%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Total Sugars 8g
Protein 0g
Vitamin C 7mg 33%
Calcium 1mg 0%
Iron 0mg 2%
Potassium 279mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)