Caribbean · PANTRYHOP RECIPE
Plantain Chips with Sea Salt
20 minutes · 4 servings · vegan
A very common Caribbean snack, made here in a shallow skillet rather than deep fryer.
Ingredients
Check you have the quantities below.
- 2 green plantains
- 3 tablespoons oil
- 1/2 teaspoon salt
Let’s make it
- Peel and slice plantains very thinly.
- Heat oil in a skillet over medium heat and fry slices in batches, 2–3 minutes per side, until crisp and lightly golden.
- Drain on paper towels and sprinkle with salt.
- Serve once cooled slightly.
For younger children, cut the chips into shorter pieces after frying.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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