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Plantain Chips Recipe


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Plantain Chips Recipe


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Plantain Chips Recipe

Plantains are a starchier version of a banana and are popular in Caribbean cuisine. They are versatile, delicious and a welcome change from the classic Pesach staple—the potato. Give plantain chips a try this passover.


  • Prep Time : 10 min
  • Cook Time : 5 min
  • Ready Time : 15 min




  • 4 green plantains
  • Oil for frying
  • Salt for flavoring
  • Or 2 tablespoons cinnamon + ¼ cup sugar for flavoring


1 Heat a deep fryer or pour oil into a large pot, enough to submerge the plantains.
2 Cut off ends of green plantains.
3 Cut through the peel lengthwise and place in hot tap water for fifteen minutes to make it easy to peel.
4 After fifteen minutes of sitting in hot water, peel the plantains like you would peel a banana.
5 Thinly slice plantains and fry about ten at a time, making sure not to overcrowd fryer.
6 Fry until lightly golden brown for about one minute.
7 Place on paper towels to drain.
8 Season with salt or cinnamon-sugar mixture.
9 Store in airtight containers or zip-lock bags.
Serving suggesti on: Serve savory chips with guacamole, and sweet chips with pineapple chutney.


As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




3 Responses to Plantain Chips Recipe

  1. avatar says: Helen

    Really love your recipes

  2. avatar says: Catherine


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