Zingy Plantain Chips

Caribbean cooking wouldn’t be complete without plantain chips. Perfect eaten plain or with spice or flavourings. Perfect with a glass of wine, beer or your favourite cocktail. Or perfect on their own as a delicious snack.

Plantains Freshly Cut From The Tree
Plantains Freshly Cut From The Tree

In Puerto Rico plantains were growing freely and were readily available everywhere…. They look like bananas but there is a huge difference in taste! Where bananas are sweet and can be eaten as they are , plantains take a lot longer to ripen and are usually cooked. They start off looking green when they are unripe (but can still be cooked) then they turn yellow when they are ripe and can even be black when they are completely ripe. They are used mainly in savoury dishes and add a lovely texture to certain dishes. I love them!

Green and Yellow Plantains
Green and Yellow Plantains
 Click here to go straight to the recipe.

The thing about plantains though is they need to be cooked with plenty of flavour. Dishes like mofongo can be extremely bland if not enough flavour has been added which is why I’ve come up with this zingy recipe!

Ok so in our part of the world when we find the plantains in the exotic section of the supermarket they are almost always green. So if you want a sweeter chip then I advise you to buy the plantains at least a week before you plan on cooking them. Luckily with chips you can use green ones and these are actually better for my baked recipe. If you use yellow plantain when they are baked they go chewy and soft so using green ones is better. However I love the yellow ones fried (in a healthy oil like rapeseed) as they come out crispier …. like real crisps!


But here I will show you both methods so you can decide on your own preference. So peel the plantain and using a sharp knife or cheese slicer (my favourite) or potato peeler slice the plantain thinly lengthways or anyway you like. The answer is the plantain should be as thin as possible so they end up as crispy as possible!!

slicing plantain
Slice As Thinly As You Can

slicing plantain

If you are baking them then toss them in your oil and add the spices and grated lime zest. Melt your coconut oil and toss them in the oil.

Toss the plantain in spices and lime zest
Toss the plantain in spices and lime zest

Place them on an oiled baking sheet and bake in a hot oven for 15 minutes or until crisp.

Baking Plantain Crisps

If you are frying them then toss in the lime zest, ginger and spices and add them to the pan once your oil is hot. As soon as they reach the oil they start sizzling straight away (if they aren’t then wait for oil to get hotter).

fried plantains
Shallowing Frying Plantains

After 2 minutes they should be a light golden colour. 



Take them out with a slotted spoon and place on absorbent kitchen roll to drain off the excess oil. Serve immediately or place in a container to keep the crispiness but they taste best when served straight away. These chips are also delicious in a salad to add that extra crunchy texture or delicious served as a side dish with your favourite caribbean meal! Enjoy…crunch crunch crunch crunch ………

plantain  crisps

 Delicious with a glass of beer….

plantain crisps 


plantain crisps



Zingy Plantain Crisps
Serves 4
Delicious plantain crisps with a bit of added zest- cooked 2 ways
Fried plantain crisps
  1. 2 large plantains
  2. 1/2 teaspoon chilli powder
  3. 1/2 teaspoon paprika
  4. grated zest of a lime
  5. 1/4 teaspoon salt
  6. 200 ml rapeseed oil
Baked plantain crisps
  1. 2 green plantain
  2. 2 tablespoons coconut oil
  3. 1/2 teaspoon chilli powder
  4. 1/2 teaspoon paprika
  5. grated zest of a lime
  6. 1/4 teaspoon salt
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  1. For both plantain crisps mix your spices, salt and zest into a bowl.
  2. Peel your plantains and slice with a cheese slicer or sharp knife as thinly as you can. The thinner then the crispier the crisps.
  3. Toss your plantain slices in the spices.
  4. If frying them heat your rapeseed oil in a small saucepan until hot. Test the heat with a small slice of plantain. If it sizzles then it is hot enough.
  5. Add 2 - 3 slices of plantain at a time for 1-2 minutes depending how golden you like them and remove with a slotted spoon. Drain on kitchen paper.
  6. If baking the plantain preheat your oven to 200˚C . Once the plantain are tossed in the spices then melt your coconut oil and add to the plantain to make sure they are evenly covered.
  7. Bake in the hot oven for 5-10 minutes until golden. Enjoy!
  1. If frying make sure you use a heat friendly oil like rapeseed oil.
  2. Frying is quicker and produces crispier crisps.
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