1. Peel the Plantains: Begin by cutting off both ends of the plantains. With a sharp knife, make shallow slits along the length of the plantain and peel off the skin. It’s easier to peel a plantain by slicing through the skin without cutting too deep into the fruit.
2. Slice the Plantains: Using a mandoline slicer or a sharp knife, slice the plantains thinly and evenly. Thinner slices will result in crispier chips.
3. Heat the Oil: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to around 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
4. Fry the Plantains: Carefully add the sliced plantains to the hot oil in batches, ensuring not to overcrowd the pot. Fry them until they turn golden brown and crispy, usually for about 2-3 minutes per batch. Use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Cool and Enjoy: Let the plantain chips cool completely before transferring them to an airtight container. They’ll continue to crisp up as they cool down. Enjoy your homemade plantain chips as a snack on their own or pair them with your favorite dip or salsa.
