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.
Another great recipe using plantains are Tostones. They are twice-cooked green plantains that make the perfect blank canvas for any condiment.
- Cook Time
- Prep Time
- 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.
Serve with guacamole.
Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.