Some snacks are born from cravings. Others—from creativity. These plantain chips are a little of both.
It’s game day or a study break. Maybe it’s just one of those moments when you crave something salty-sweet and satisfying. These chips deliver. They’re easy to make, endlessly snackable, and carry that homemade charm you just can’t find in a bag.
I made these because I wanted a snack that felt like mine. Something I prep ahead, fry up fresh, and serve with a dipping sauce that matched my mood. And honestly? They’ve become a staple.
Ingredients
Simple, flexible, and pantry-friendly.
- 2 green plantains, peeled and sliced thin
- Water (enough to cover the slices in a bowl)
- ½ tsp salt
- 1 tsp ground black pepper
- 2 tsp sugar (optional, for a hint of sweetness)
- Oil for frying
- Dipping sauce of your choice (spicy mayo, garlic aioli, or even a tangy yogurt dip)
Method
- Prep the plantains
Slice the plantains thin—think chip-thin. A mandoline works well, but a sharp knife and steady hand do the trick too. - Soak and season
Place the slices in a bowl of water. Add salt, pepper, and sugar. Let them soak for at least 1 hour, or overnight if you want deeper flavor and crispier texture. - Drain and dry
Remove the slices from the water and pat them dry with a clean towel. Moisture is the enemy of crispness, so take your time here. - Fry until golden
Heat oil in a pan over medium-high. Fry the slices in batches until they’re golden and crisp. Don’t overcrowd the pan—give them space to shine. - Serve and snack
Drain on paper towels. You can sprinkle a little extra salt if you like. Serve with your favorite dip. Or just eat them straight. They’re that good.
Why I Love These
They’re more than just chips. They’re a reminder that snacks don’t have to be store-bought to be satisfying. That flavor can come from simplicity. And that sometimes, the best things are the ones you make with your own hands—quietly, intentionally, and with love.
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