Plantain Chips Patacones
This recipe guides you through making crispy patacones, also known as twice-fried plantain chips. Green plantains are first par-fried, then flattened, and finally fried again until golden and crisp. They are seasoned with salt and best served immediately as a snack or side.
Equipment
- 1 Medium Skillet
- 1 Slotted Spoon
- 1 Heavy-Bottomed Pan (for flattening, or a plantain press)
- 1 Paper Towels
- 1 Parchment Paper
Ingredients
Main
- 2 green plantains
- 1 cup vegetable oil plus more if necessary
- Salt
Instructions
- Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long.
- Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
- Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
Notes
Ensure you use green, unripe plantains for patacones; ripe plantains will be too sweet and soft for this preparation. The double-frying method is crucial for achieving the characteristic crisp exterior and tender interior. For the first fry, the oil should be hot enough to cook them through without browning too quickly. After flattening, increase the heat slightly for the second fry to achieve deep golden crispness. Season immediately with salt after the second fry while they are hot for best adherence. Serve these immediately as they lose crispness over time. A side of mojo or a spicy aioli would complement them beautifully.