It’s Super Bowl Sunday and the internet is abuzz with super bowl snack recipes. To be honest, I’m not a football fan, so I won’t be hosting a party today. I plan on putting my feet up to watch a couple of movies with a glass of wine in hand. Nonetheless, snacks will be needed and I plan on making a batch of Plantain Chips to nosh on.
If you’re looking for a quick snack to feed a crowd at any time Plantain Chips are ideal. They take no time to whip up and they are so flippin tasty. All you need is some green plantains, a mandolin to slice them and high heat cooking oil such as canola or peanut oil to cook them.
Yesterday, I had the pleasure of spending a day with a very creative crowd working on a photo shoot for the creator of The VitaminM Box. While they were traipsing around Harlem looking for ideal backdrops, I stayed in the kitchen to make sure they had something to eat in between shoots.
The first dish they were greeted with were these tasty Plantain Chips. I salted half of them and left the balance unsalted because they taste wonderful either way. I served them with guacamole and a green juice cocktail. A delicious combo that I will serve my friends again and again.
Plantain Chips are a great alternative to potato chips or nuts. Store Plantain Chips in paper bags or parchment paper to keep them crisp.
Plantain Chips
Ingredients
- 6 green plantain chips
- 20 oz high heat cooking oil
- Salt as needed
Instructions
- Peel plantains by scoring down one side with a knife and peeling back the skin. Be careful not to cut right through the plantains and tease the peel off methodically.
- Using a mandolin, slice the plantains lengthways as thin as your mandolin will allow.
- Heat oil on a high heat in a skillet.
- Test the oil is very hot by dropping in a plantain slice. It should sizzle immediately.
- Once the oil is sizzling hot add a batch of plantain slices - batch should equate to approx. one plantain
- Move plantain slices around in the skillet to stop them from sticking together.
- With a skimmer remove plantain slices when they are crisp and golden.
- Transfer to a paper towel lined tray.
- Repeat steps 5-7 until all of the plantains are cooked.
- Sprinkle with salt if needed and serve.
