The Vegan Crispy Plantain Chips are comforting and very easy to prepare. We made this snack with only 5 ingredients that are green bananas, vegetable oil, salt, chili powder, and garlic powder. They contain 4 grams of fiber and 210 calories per serving. This snack becomes ready to serve in just 30 minutes. Store Vegan Crispy Plantain Chips for three days in the refrigerator. You may serve them with black bean tacos, spicy salsa snack board, vegan taco platter, mango salsa, crispy banana chips platter, or creamy avocado dip. Preparing these chips is very easy, as the given instructions are clear.
STATS:
- Preparation time: 15 minutes
- Serving size: 30 g
- Cook time: 15 minutes
- Cuisine: Caribbean
- Total time: 30 minutes
- Course: Snack
- Diet: Vegan
- Calories: 210 kcal
- Serving: 6
EQUIPMENT:
- Sharp knife
- Large bowl
- Frying pan
- Slotted spoon
- Paper towels
- Tongs
INGREDIENTS:
- 4 peeled green plantains
- Half tsp garlic powder
- Enough vegetable oil
- Half tsp chili powder
- 1 tsp salt
INGREDIENT NOTES:
GREEN PLANTAINS:
- They are firm and slightly sweet that makes them perfect for a savory snack. Plantains become crunchy & crispy when we fry them. You may use firm green bananas if plantains are not available.
VEGETABLE OIL:
- We use oil to fry the slices and give them a crispy texture. Vegetable oil works perfectly to fry these chips and keep them crunchy. Include sunflower oil if vegetable oil is not available.
SALT:
- Salt is the main savory taste of the chips and brings out the natural flavor of the plantains. Kosher salt is a good choice to include as well.
GARLIC POWDER:
- This powder gives a savory taste and mild garlic flavor to the chips without adding moisture. You can skip it for simple salted plantain chips. Replace garlic powder with a small amount of garlic seasoning as per your choice.
CHILI POWDER:
- Chili powder provides less heat and makes the taste exciting. You may use paprika as an alternative.
INSTRUCTIONS:
- First, peel the plantains and cut them evenly into thin slices.
- Soak the slices in cold water for some time, then drain and dry them with paper towels.
- In the pan, warm the vegetable oil on moderate flame and fry the plantain slices in batches.
- Take out the chips when they become brown and crispy then drain them on the paper towels.
- Sprinkle garlic powder, salt, and chili powder on the warm slices.
- Lastly, cool the chips for a few minutes and serve with your favourite dip.
SERVING SUGGESTIONS:
DIPS & SAUCES:
- Fresh Tomato Salsa
- Creamy Avocado Dip
- Vegan Garlic Yogurt Dip
- Mango Salsa
SNACK:
- Crispy Banana Chips Platter
- Vegan Nacho Platter
- Fresh Vegetable Snack Board
MEALS:
- Caribbean Bean Bowl
- Vegan Rice and Beans
- Black Bean Tacos
- Tropical Quinoa Bowl
PARTY:
- Vegan Finger-Food Platter
- Spicy Salsa Snack Board
- Guacamole Party Platter
TIPS:
- Slice the bananas into even slices to cook them perfectly at the same time.
- Dry the plantain slices properly, then fry for better results and texture.
- You should not fry the slices over a very high flame, to keep them burning quickly.
- Season the chips while they are warm so it sticks well to the slices.
STORAGE INFORMATION:
FRIDGE:
- Store these cooled banana chips in a closed box for three days.
FREEZER:
- Freezing these chips is not recommended because the becomes soft when thawed.
FAQs:
Do I need to soak the plantain slices?
- Yes, you may soak the plantain slices for a few minutes to remove some surface starch.
Why should the plantains be sliced very thinly?
- Thin slices cook more quickly and become much crispier.
Can I use a mandolin?
- Yes, you may use a mandolin to make very thin and even slices.
Why are my plantain chips soft?
- Overcrowding the pan or not frying the slices in enough hot oil makes them soft.
Why should I fry the plantains in small batches?
- This helps the plantains to cook evenly and become crispy.
Can I make the chips less oily?
- Yes, you may drain them properly on a wire rack after frying for less oily chips.
How to make these plantain chips spicy?
- Yes, you may add chili powder, cayenne pepper, or a little hot paprika for a spicy version.
NUTRITIONAL INFORMATION:
Calories: 210 kcal
Net carbs: 25 g
Iron: 0.6 g
Total carbs: 29 g
Vitamin A: 180 IU
Fiber: 4 g
Calcium: 8 g
Protein: 1 g
Sodium: 390 g
Potassium: 420 g
