PLANTAIN CHIPS Recipe

If you live in Miami or some other place with Cuban markets, you can buy Chicharritas in bags, just like you would potato chips, but we don’t have that luxury where I live. I don’t like to fry so I don’t make them very often, but I sure enjoyed them when my mother made them for us as a special treat! They keep very well, if you can hide them from the kids. After some of my children left home, my mother would make Chicharritas and mail them to the kids, or have them ready for their visits home.
PLANTAIN CHIPS picture

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CuisineCourse
VegetarianMain Ingredient

Ingredients

 Green plantains3 , slice
 Oil400 Milliliter (For deep frying)
 Salt To Taste

Nutrition Facts

Serving size

Calories 168 Calories from Fat 62

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 0.99 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 68.2 mg2.8%

Total Carbohydrates 29 g9.5%

Dietary Fiber 2.1 g8.2%

Sugars 13.4 g

Protein 1 g2.3%

Vitamin A 20.2% Vitamin C 27.4%

Calcium 0.3% Iron 3%

*Based on a 2000 Calorie diet

Things You Will Need

Slicer
Frying pan

Directions

GETTING READY
1. Peel the plantain using a slicer, slice them into round thin slices.

MAKING
2. Preheat the oil to 370 degree F in the frying pan.
3. Fry in hot oil, until golden.
4. Drain on paper towels.

SERVING
5. Serve the chicharritas with a sprinkle of slat and enjoy.

TIPS
If you peel them under cold running water, it will minimize the dark staining to your hands from the platanos “sap”.
Quantcast