Plantains are a fruit that look like a banana, but have a very different texture and flavor. Because they can be slimy, they are frequently prepared by frying. Plantains become particularly crunchy and delicious if they are cooked using a double fry method. They are first blanched in the hot oil to cook them through, then smashed so they become thinner and fried again until crunchy. A combination of butter and oil will allow the plantains to take on the flavor of the butter without it burning.
Step 1
Heat the vegetable oil over medium to medium-high heat. For best results, the oil should be at about 325 degrees Fahrenheit.
Step 2
Peel the plantains. You may need to use a kitchen knife to remove the peel, as they can be difficult to remove in less ripe plantains. Slice the fruit into 1-inch circles.
Step 3
Add the butter and stir it into the oil, combining them evenly. Place the plantains in the pan, with one of the cut edges down.
Step 4
Cook for approximately 5 minutes on each side, or until it is just golden brown and cooked through.
Step 5
Remove the plantains from the oil and place them on parchment paper. Using the back of a spoon, smash the plantain until it is a disk that is about 1/4-inch high.
Step 6
Return the plantains to the pan. Depending on the size of your pan, you may only be able to cook half of the plantains at a time.
Step 7
Cook the chips until they are golden brown and crispy around the edges. This should take 2 or 3 minutes on each side. Remove the plantains from the oil and lay them on a paper towel. Sprinkle with salt, if desired.
Tips and Warnings
- Plantains can also be sprinkled with brown sugar instead of salt, for a sweet and gooey treat.
Things You'll Need
- Saute pan
- 1 cup vegetable oil
- 1/2 cup butter
- 2 plantains
- Salt
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