Crispy Yellow Chips Recipe 😋

Yellow chips, made from green plantains, are a delightful snack that’s crispy, salty, and perfect for any occasion. These chips are popular in many Latin American countries and are known for their unique flavor and satisfying crunch. Whether you’re looking for a quick snack or a tasty side dish, these yellow chips are sure to please. Follow this simple recipe to create your own batch of delicious, homemade yellow chips.

Ingredients

3 green, unripe plantains
½ teaspoon of salt

Frying oil (vegetable or canola oil works best)

Preparation

Step 1: Peel and Slice the Plantains

Peel the Plantains:

Start by cutting off both ends of the plantains. Make a shallow cut along the length of each plantain, and peel away the skin. Green plantains have tougher skins, so you might need to use a knife to help remove it.

Slice the Plantains:

Using a mandoline or a sharp knife, slice the plantains thinly. Aim for uniform slices to ensure even frying.

Step 2: Soak the Slices

Soak in Water:

Quickly soak the plantain slices in water. This step helps reduce the starch content and prevents the slices from sticking together during frying. Soak for about 5-10 minutes.

Drain and Season:

Remove the slices from the water and pat them dry with a clean kitchen towel. Sprinkle the slices evenly with ½ teaspoon of salt.

Step 3: Fry the Slices

Heat the Oil:

Pour the frying oil into a deep skillet or fryer. Heat the oil to 350°F (175°C). To check if the oil is ready, drop a small piece of plantain into the oil. If it sizzles and rises to the top, the oil is hot enough.

Fry the Plantain Slices:

Carefully add the plantain slices to the hot oil in small batches. Fry them until they turn golden and crispy, about 2-3 minutes per batch. Avoid overcrowding the skillet to ensure even cooking.

Remove and Drain:

Using a slotted spoon, remove the fried plantain slices and place them on a plate lined with absorbent paper towels to remove excess oil.

Step 4: Cool and Serve

Cool the Chips:

Allow the yellow chips to cool for a few minutes. This helps them become extra crispy.

Serve:

Serve the yellow chips as a standalone snack or as a side dish. They pair wonderfully with dips like guacamole, salsa, or even a spicy aioli.

Tips for Perfect Yellow Chips

Choose the Right Plantains: Make sure to use green, unripe plantains. Ripe plantains are sweeter and won’t achieve the same crispiness.
Uniform Slices: Use a mandoline for consistent thin slices. This ensures even frying and perfect crunchiness.
Oil Temperature: Maintain the oil temperature at around 350°F (175°C). Too hot, and the chips may burn; too cool, and they may become greasy.
Season Immediately: Sprinkle salt on the chips while they are still hot to ensure it sticks well.

FAQs

Can I use ripe plantains for this recipe?

While green plantains are ideal for making crispy chips, you can use slightly ripe plantains for a different flavor profile. They will be sweeter and less crunchy.

How do I store leftover yellow chips?

Store any leftover chips in an airtight container at room temperature. They should stay crispy for up to 2 days.

Can I bake the plantain chips instead of frying them?

Yes, you can bake them. Preheat your oven to 400°F (200°C), lay the slices on a baking sheet lined with parchment paper, and lightly brush them with oil. Bake for about 15-20 minutes, flipping halfway through.

What dips go well with yellow chips?

Yellow chips pair well with a variety of dips, including guacamole, salsa, hummus, and spicy aioli.

How can I make the chips less oily?

After frying, place the chips on paper towels to drain excess oil. You can also blot the top with additional paper towels.

Can I add other seasonings to the chips?

Absolutely! Feel free to experiment with different seasonings like paprika, garlic powder, or chili powder to add extra flavor to your chips.

These homemade yellow chips are a fantastic way to enjoy the natural flavor and crunch of plantains. Whether you’re serving them as a snack or a side, they’re sure to be a hit with everyone. Enjoy your crispy, golden chips!