Pan-Fried Plantain Chips

If you are looking for a crunchy, yummy alternative to potato chips, I have your answer, my friends: plantain chips! Plantains are fascinating and widely under-appreciated…yet, they can satisfy a salty craving and pair nicely with guacamole, salsa, and any array of dips!

Plantains are high in fiber, chock full of vitamins and minerals (like vitamins A, B6, Magnesium, potassium, and iron), and pretty easy to prepare. I searched all over my town and to my surprise found these for $.68/each! Quite a cheap snack if ya ask me.



  • 2 Green Plantains, washed, peeled, thinly sliced (please see notes and photo below if you have never peeled a plantain)
  • 5 Tablespoons of Coconut Oil
  • Salt, As Needed


  1. Wash Plantains. With a pairing knife, make a vertical slice into the peel, not quite touching the fruit. Peel off the skin and thinly slice plantains with a steady hand or a food slicer/mandolin.
  2. Heat coconut oil over medium heat.
  3. Once oil is melted and warmed, quickly add plantain slices in a single layer. Be careful not to burn yourself, as the oil continues to warm and occasionally pop.
  4. Cook about a minute or two and flip them over with a large spatula. Wait about another minute until fully cooked (they will be crispy), remove to paper towel. At this point, I like to dust them with some salt.
  5. Do this in batches until you have them all prepared. Be sure to enjoy them right away as they do lose their crisp…they are, however, just as tasty!
Green plantains can be hard to peel. Make a slice into the peel with a pairing knife to peel off easier.
Thinly sliced. I experimented with julienning and slicing and I liked them sliced best! Easier to match the consistency without a food slicer.
Right before flipping. You can see the color changes and they almost start to invert away from the heat.
Crispy finished chips are perfectly okay to munch on while you’re making these!


Mama's Gone Natural


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