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Appetizers

Guyanese Plantain Chips

The Quirky Foodster Team

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Ingredients

  • 3 large green (unripe) plantains
  • 500ml (2 cups) vegetable oil, for frying
  • 5g (1 tsp) salt, or to taste
  • 2g (1/2 tsp) garlic powder (optional)

Method

  1. Peel the plantains and slice very thinly (about 1-2mm) using a mandoline or sharp knife.
  2. Soak slices in salted cold water for 10 minutes, then drain and pat completely dry.
  3. Heat oil to 170°C (340°F) in a deep frying pan.
  4. Fry plantain slices in small batches for 2-3 minutes, turning once, until golden and crisp.
  5. Remove with a slotted spoon, drain on paper towel and season immediately with salt and garlic powder while hot.

Introduction: Thinly sliced and fried green plantain chips are a ubiquitous Guyanese snack, sold in market stalls and corner shops across the country.

Cultural Background: Thinly sliced and fried green plantain chips are a ubiquitous Guyanese snack, sold in market stalls and corner shops across the country. Rooted in the widespread use of plantain across Guyana's Afro-Guyanese and Amerindian food traditions, they are enjoyed plain or seasoned.

Tips: Slice as thinly and evenly as possible for uniform crisping. Fry in small batches to keep the oil temperature stable and the chips crisp rather than greasy.

Variations: Toss with a pinch of cayenne or paprika for a spicy version. Use ripe (yellow) plantains sliced thicker for a sweeter, softer chip.

Storage: Store cooled chips in an airtight container at room temperature for up to 5 days.

Reheating: Not typically needed; if chips soften, re-crisp in a 180°C (350°F) oven for 3-4 minutes.

Nutrition: Approx. 150 kcal, 1g protein, 25g carbohydrate, 6g fat per serving (about 20 chips).

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