Plantain Chips – Immaculate Bites


Plantain Chips – Crispy, crunchy fried or baked plantain chips pair amazingly with sweet and spicy mango avocado salsa. And did someone say healthy can be mouthwateringly delicious? Oh yes, this recipe makes a perfect late-night snack, though I must say, it’s always a crowd favorite at parties too.

Two bowls of plantain chips, one sliced crossways and one sliced on a diagonal

There is something totally addictive about this recipe’s combinations of textures and flavors. As you probably know, mangos are my all-time favorite tropical fruit and have been since I was a kid. They are pure perfection, which is why this is one of my favorite salsa recipes.

In fact, just when I thought nothing beats a fresh-cut mango fresh off the tree, I tried dipping some crisp plantain chips in this mango salsa with creamy avocado, jalapenos, and onions crunchy plantain chips, and just…wow! Who knew perfection could be improved upon? It is hard to pass up something as good as this.

Two bowls of fresh plantain chips

Plantain chips (alloco, dodo, or chicharritas) are made from thinly sliced green plantains and deep-fried until crisp and golden and sprinkled with seasoning. Because plantains grow well in the tropics where potatoes can’t take the heat, they’re an excellent carb alternative to potatoes. And since we all love chips, they’re popular in tropical countries, like Africa, the Americas, and the Caribbean. 😁

Recipe Ingredients

  1. Plantains – Green plantains, to be more specific, make the best, crispiest plantain chips in town.
  2. Seasonings – Paprika, salt, and pepper are my go-to seasonings for these chips. It’s a simple combination, but it sure is tasty.
  3. Oil – If you bake the plantain chips, you only need a small amount of canola oil. If you prefer to fry them, then you’ll need a good amount of your favorite frying oil.
  4. Mango Avocado Salsa – Mango, red onion, avocado, tomato, jalapeño, and fresh lime juice come together in a flawless mix of sweet and spicy flavors.

How to Make Plantain Chips and Mango Avocado Salsa

Peel and slice the plantains
Fry or bake them

Prepare the Plantains

  • Peel – Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain and remove the peel. (Photos 1-2)
  • Slice the plantains thinly. (Photo 3)
  • Toss the plantain slices with salt, pepper, and paprika.

Baked Plantains

  • Preheat the oven to 400°F/205℃. Line baking sheets with foil and coat with cooking spray.
  • Place the plantain slices on the baking sheets in a single layer, spraying them lightly with canola oil. (Photo 5)
  • Bake for 12-20 minutes until they are golden brown, turning the slices over after about 8 minutes. (Photo 7)
  • Serve – Store in a sealed container or serve with salsa.

Fried Plantains

  • Heat up a large frying pan or cast-iron skillet with a ½ inch of oil on medium-high heat.
  • Fry the plantain slices in batches, turning once, until golden brown, for about 5 minutes. (Photo 6)
  • Finish – Use a slotted spoon to transfer the fried plantains out of the pan and drain them on paper towels. (Photo 8)
  • Serve – Store in a sealed container or serve with salsa.
Mix the mango salsa ingredients

Mango Avocado Salsa

  1. Prepare Ingredients – Dice the mango, red onion, avocado, tomato, and jalapeño.
  2. Mix – In a medium bowl, mix all the ingredients.
Plantain chips with mango salsa and guacamole

Recipe Variations

  1. You can customize the mango avocado salsa any way you like. Not a fan of spicy salsas? Leave out the jalapeno. Want more fruity sweetness? Add pineapple or another fruit you love. Use your imagination to create a tasty tropical salsa that’s all your own.

Tips and Tricks

  1. To make sure your plantains cook evenly, use a mandolin to cut them. That way, they will all be the same thickness and cook at the same pace.
  2. When heating up your oil for frying, make sure the oil is hot but not smoking. Smoking oil isn’t good for your kitchen or the chips’ taste.
  3. Another tip for frying plantains is to not overcrowd the pan. Overcrowding will cause the oil temperature to drop and increase the frying time, making your chips soggy from absorbing excess oil.

Make-Ahead Instructions

You can make this recipe a day ahead of time, no problem. Simply let the chips cool a bit and then store them in an airtight container. They’ll stay fresh for 5 days. As for the salsa, keep it in an airtight container in the fridge until you are ready to serve. It will keep 3-5 days.

Serving and Storage Instructions

You can serve plantain chips piping hot fresh out of the oven or at room temperature, either way works. As for the salsa, you can serve it at room temperature, right after you finish making it, or chilled. Again, it just depends on your taste.

Plantain Chips in a bowl and a bag

FAQs

Plantain chips vs. potato chips

Both fried plantain chips and fried potato chips are pretty high in calories. Still, homemade fried plantain chips are definitely healthier than your garden variety processed potato chips and other greasy snacks you can get from the store. It’s also worth noting that there is less sodium in homemade plantain chips than in a bag of store-bought potato chips.

Are plantain chips healthy?

Plantains contain fiber, vitamins, and minerals, which are good for you! If you want to make the healthiest version of plantain chips, bake instead of frying them. They’ll be just as delicious (I made a side-by-side comparison, and they were equally good) but with considerably less fat and calories.

Can you eat plantain chips on keto?

Sadly, plantains are not very keto-friendly because of their high carb count. According to the USDA, one medium-sized plantain has a whopping 57 grams of carbohydrates. Standard ketogenic diets limit carbs to around 50 grams per day. 🥲 However, they’re great for paleo.

What Goes with Plantain Chips and Mango Salsa

I love to eat this snack with a big glass of mango juice because you can never have too much mango. 😜 But really, any refreshing drink would go great with this chips and dip recipe. Try it with a pina colada, tropical sangria, or a fresh juice, like my Jamaican carrot juice. So delicious! 🤩

More Scrumptious Plantain Recipes to Try

Conclusion

Plantain chips are the perfect snack even if you’re on a gluten-free or paleo diet. What salsa do you plan on pairing with this delightfully crunchy chip? I’d love to know and can’t wait to read your comment.

This post was first published in March 2013 and has been updated with additional tips, new photos, and a video.

Plantain Chips with Mango Salsa

Crispy, crunchy, and addictive fried or baked plantain chips paired with sweet, tangy mango avocado salsa for a wonderful late-night snack time or as appetizers!

Instructions

  • Using a sharp knife, cut both ends off the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, and peel only as deep as the peel. Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run them through hot water to prevent ease with peeling.

  • Slice the plantains thinly with the help of a mandolin for consistent results.

  • Toss the plantains, salt, and paprika together.

Baked Plantain Chips

  • Preheat the oven to 400°F/205℃. Line baking sheets with foil and coat with cooking spray.

  • Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray, and bake (turning over slices after 8 minutes) for about 12-20 minutes or till golden brown and crunchy, depending on your oven.

  • Store in a sealed container or serve with salsa.

Fried Plantain Chips

  • Fill a large cast-iron skillet with up to a ½ inch of oil on medium-high heat until hot but not smoking.

  • Fry the plantain slices in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (the plantains will absorb excess oil and get soggy).

  • Use a slotted spoon, transfer the fried plantains and drain them on paper towels.

  • Store in a sealed container or serve with salsa.

Mango Avocado Salsa

  • In a medium bowl, combine the mango, jalapenos, avocado, tomatoes, onions, lime juice, olive oil, salt, and pepper.

Tips & Notes:

  1. To make sure your plantains cook evenly, use a slicer or mandolin to cut them. That way, they will all be the same thickness and cook at the same pace.
  2. When heating your oil for frying, make sure the oil is hot but not smoking. Smoking oil isn’t good for your kitchen or the chips’ taste.
  3. Another tip for frying plantains is not to overcrowd the pan. Overcrowding will cause the oil temperature to drop, increase the frying time, and make your chips soggy from having absorbed excess oil.
  4. Please remember that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition Information:

Serving: 150g| Calories: 156kcal (8%)| Carbohydrates: 15g (5%)| Protein: 2g (4%)| Fat: 11g (17%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 8g| Sodium: 7mg| Potassium: 445mg (13%)| Fiber: 5g (21%)| Sugar: 9g (10%)| Vitamin A: 1164IU (23%)| Vitamin C: 33mg (40%)| Calcium: 20mg (2%)| Iron: 1mg (6%)

 





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