Homemade Plantain Chips.
Nigerian Plantain Chips are irresistibly crispy golden snacks made from thinly sliced semi-ripe plantains fried to perfect crunch. This easy homemade recipe delivers a satisfying sweet yet savory flavor that beats any store bought version; a beloved West African street snack perfect for parties, everyday snacking and gifting.
Servings 4 people
Calories 280kcal
Cost $3
Equipment
- 1 Deep frying pan or pot A deep frying pan or pot is essential for safe frying — deep sides prevent hot oil from splashing during frying
- 1 Mandoline slicer or sharp knife A mandoline slicer produces perfectly uniform thin slices significantly faster than a knife; highly recommended for the crispiest most evenly cooked plantain chips. A sharp knife works well if a mandoline is unavailable
Ingredients
- 7 Whole semi-ripe plantains. Choose plantains that are firm to touch with a hint of yellow and slight sweetness when sliced. Avoid fully ripe black spotted plantains as they turn soggy when fried and green plantains as they turn too hard and starchy.
- teaspoon Salt. Sprinkle lightly immediately after removing from oil while still warm; seasoning sticks far better to warm chips than completely cooled ones.
- 1/2 Litre Vegetable oil. Use fresh neutral flavored vegetable oil for frying; enough to submerge your chips for even all-round frying. Never reuse old darkened oil as it affects the flavor and crispiness significantly.
Instructions
- Choose the Right Plantains: Select plantains that are semi-ripe. They should be firm to touch but have a hint of sweetness when sliced. Fully ripe ones may become soggy, while green ones can turn out too hard.
- Wash and Peel: Rinse your plantains thoroughly to remove dirt, then peel them. A small knife works best for making a shallow slit along the peel before pulling it off.
- Slice Thinly: Use a sharp knife or slicer to cut the plantains into very thin pieces. The thinner the slice, the crispier the chip. Try slicing them directly over a bowl to save time and reduce mess.
- Heat the Oil: Pour your vegetable oil into a deep frying pan or pot. Heat it on medium-high until it’s hot enough — you can test this by dropping in one chip. If it sizzles immediately, the oil is ready.
- Fry in Batches: Gently add a handful of slices to the oil. Don’t overcrowd the pan — this helps the chips cook evenly. Stir occasionally to prevent them from sticking together.
- Drain and Season: When the chips turn golden and crisp, remove them with a slotted spoon and place them on a paper towel to drain excess oil. While still warm, sprinkle a little salt and toss gently.
- Cool and Store: Once completely cool, store your plantain chips in an airtight container. They’ll stay crispy for several days — if they last that long!
Notes
Plantain selection tip:
Use semi-ripe plantains that are firm to touch with a hint of sweetness; fully ripe plantains turn soggy when fried while green plantains turn out too hard and starchy.
Slicing tip:
Slice as thinly as possible using a sharp knife or mandoline slicer; the thinner the slice the crispier your chips. Slice directly over a bowl to save time and reduce mess.
Oil temperature tip:
Test your oil by dropping one chip in; if it sizzles immediately your oil is ready. Too hot burns the chips, too cool makes them greasy and soggy rather than crispy.
Frying tip:
Fry in small batches and never overcrowd the pan; overcrowding drops the oil temperature and produces unevenly cooked soggy chips rather than uniformly crispy ones."
Seasoning tip:
Season with salt immediately after removing from oil while still warm; seasoning sticks better to warm chips than completely cooled ones.
Storage tip:
Store completely cooled chips in an airtight container at room temperature for up to 5 days. Ensure chips are fully cooled before storing to prevent moisture and sogginess.
Serving suggestion:
Perfect as a standalone snack, party finger food, school lunch box treat or paired with your favorite Nigerian dipping sauce for extra flavor.
Use semi-ripe plantains that are firm to touch with a hint of sweetness; fully ripe plantains turn soggy when fried while green plantains turn out too hard and starchy.
Slicing tip:
Slice as thinly as possible using a sharp knife or mandoline slicer; the thinner the slice the crispier your chips. Slice directly over a bowl to save time and reduce mess.
Oil temperature tip:
Test your oil by dropping one chip in; if it sizzles immediately your oil is ready. Too hot burns the chips, too cool makes them greasy and soggy rather than crispy.
Frying tip:
Fry in small batches and never overcrowd the pan; overcrowding drops the oil temperature and produces unevenly cooked soggy chips rather than uniformly crispy ones."
Seasoning tip:
Season with salt immediately after removing from oil while still warm; seasoning sticks better to warm chips than completely cooled ones.
Storage tip:
Store completely cooled chips in an airtight container at room temperature for up to 5 days. Ensure chips are fully cooled before storing to prevent moisture and sogginess.
Serving suggestion:
Perfect as a standalone snack, party finger food, school lunch box treat or paired with your favorite Nigerian dipping sauce for extra flavor.