April Recipe of the Month

By Frances Mora


Plantains are very versatile in the way that you cook them, they also make a great snack or side dish.

Depending on the plantains that you get it will change texture and taste, so it all depends on what you are looking. If you cook green plantains they tend to be more firm, crunchy, and have more of bland taste. If you cook a ripe plantain or yellow plantain they tend to be softer in texture and have a sweeter taste, the riper the plantain the sweeter that it will be and the softer the texture.

Like I previously mentioned plantains are very versatile, you can fry them, bake them, and grill them or just simply boiling them.

On the picture above I used green plantains you can cut then either vertically or horizontally depending on what you prefer, just make sure that you cut them very thin. (Best if you use a mandolin)

Plantain Chips

1 or 2 Green Plantains

¼ C Oil of choice


Peel the plantain well, and cut with a mandolin to make a very thin cut.

Heat ¼ C oil, make sure that it’s really hot.

Put the plantain slices in the hot oil and fry them until they get a deeper color.

Take the plantain slices out and put them on a paper towel to soak extra oil.

Put salt on top of the plantain chips to give them a chip like taste.


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