Appetizers
Dominica Plantain Chips
The Quirky Foodster Team
Ingredients
- 4 large green plantains
- 500 ml vegetable oil, for frying
- to taste salt
Method
- Peel the green plantains and slice as thinly as possible using a mandoline or sharp knife.
- Soak the slices in salted cold water for 10 minutes, then drain and pat completely dry.
- Heat oil in a deep pan to 170°C (340°F).
- Fry the plantain slices in small batches for 2-3 minutes until golden and crisp, stirring gently to prevent sticking.
- Remove with a slotted spoon, drain on paper towels, and season with salt while still hot.
Introduction: Thin, crisp slices of fried green plantain are a beloved Dominican snack, sold from roadside stands and enjoyed at home as an easy accompaniment to drinks or as a standalone treat, reflecting the island’s abundant plantain cultivation.
Cultural Background: Thin, crisp slices of fried green plantain are a beloved Dominican snack, sold from roadside stands and enjoyed at home as an easy accompaniment to drinks or as a standalone treat, reflecting the island’s abundant plantain cultivation.
Tips: Slice as thinly and evenly as possible for the crispest results; uneven slices cook unevenly.
Variations: A dusting of chilli powder or garlic powder can be added after frying for a spiced version.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Best eaten fresh; if softened, crisp briefly in a dry pan or oven at 160°C (320°F) for 5 minutes.
Nutrition: Calories: 220 kcal | Protein: 1 g | Carbs: 34 g | Fat: 10 g | Fibre: 2 g
FAQs
Q: Why must the plantains be green, not ripe?
A: Green plantains have a firm, starchy texture that fries into crisp chips, while ripe plantains are too soft and sweet and will not crisp the same way.
Q: Can I bake these instead?
A: Baking at a high temperature with a light oil brushing can produce a lighter, though less crisp, version.
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