Crisped Plantains Recipe

Peel and slice plantains

Using a sharp paring knife, trim the stem ends of each plantain. Make a shallow longitudinal slit in the skin along the curve and peel away the skin. Slice the peeled plantains on a slight bias into 1/4-inch (6 mm) thick rounds for chips or 1/2-inch (12 mm) thick diagonal slices for thicker crisps. Aim for uniform thickness so they cook evenly.

Salt

Place the sliced plantains in a bowl, sprinkle with the coarse salt, and gently toss to distribute. Let sit 5 minutes — this draws out a small amount of moisture and seasons the plantains.

Heat oil

Pour the oil into a heavy-bottomed skillet or sauté pan (ideally 10–12 inch / 25–30 cm) so that it reaches about 1/4 inch (6 mm) depth. Heat over medium-high heat until shimmering and a small piece of plantain placed in the oil sizzles immediately and begins to brown at the edges; the oil temperature should be about 350°F (175°C) if using a thermometer.

Fry in batches

Working in a single layer and not overcrowding the pan, add plantain slices to the hot oil in a single layer. Fry for 1.5–2 minutes per side for 1/4-inch slices (chips) or 2.5–3.5 minutes per side for thicker slices, turning once with tongs or a slotted spatula, until golden brown and crisp at the edges. Adjust heat as needed to maintain steady sizzle but avoid smoking.

Drain

Using a slotted spoon or tongs, transfer fried plantains to a paper towel–lined baking sheet or plate to drain excess oil. Work quickly and continue frying remaining slices in batches, letting the oil return to temperature between batches.

Season and brighten

While the plantains are still hot, lightly drizzle the lime or lemon juice over them and immediately sprinkle with flaky sea salt to taste. Toss gently or arrange on a serving plate.

Garnish (optional)

If using, sprinkle chopped cilantro over the plantains for a fresh herb note. Serve warm as a snack, side, or accompaniment to mains.