Best Spicy Seasoned Plantain Chips Recipes

Plantain Chips with Spicy Scallops image

Provided by Food Network

Time 2h8m

Number Of Ingredients 14

1 green plantain peeled and sliced crosswise into very thin slices
2 cups canola oil
Salt
1/4 pound fresh bay scallops
2 limes, zested, juiced
1 garlic clove, chopped fine
1 habanero pepper, diced fine (for less heat use a milder pepper like poblano or jalapeno)
2 tablespoons olive oil
1 teaspoon chopped cilantro, plus leaves for garnish
1 tablespoon chopped red onion
1/2 teaspoon ground pimento seed or allspice berries
1 tablespoon honey
1 teaspoon salt
1 teaspoon pepper

Steps:

Place oil in a deep stainless steel pot and heat to 350 degrees F. Place chips in the hot oil and fry until crisp, about 3 minutes. Remove and place on paper towels to absorb excess oil. Sprinkle with salt while still warm.
In a stainless steel bowl mix all ingredients together until well incorporated and season with salt and pepper. Cover and place in refrigerator for 2 hours to marinate.
To serve, lay plantain chips individually on a platter and top with 1 scallop. Garnish each 1 with a cilantro leaf.

Fried Plantain Chips image

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon garam masala
1 tablespoon smoked paprika
A pinch of salt
A pinch of pepper
4 unripe green plantains or bananas
4 cups vegetable oil

Steps:

In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

Sweet and Spicy Plantain Chips image

Provided by Nancy Fuller

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons coconut oil, melted
Vegetable oil, for frying
3 tablespoons brown sugar
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Pinch salt
3 green plantains, cut into 1/2-inch-thick slices

Steps:

Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.