Prep 35 mins
Cook 15 mins
Plantains are a member of the banana family and look like large bananas. They are hard and starchy when green, and are used much like a potato. They turn yellow, and then black, as they ripen. This is a yummy way to fix them! Prep time includes soaking time.
- 1 large green plantain
- 946.0 ml water
- 14.79 ml salt
- vegetable oil
- 59.14 ml olive oil
- 59.14 ml white vinegar
- 4 garlic cloves, minced
- 4.92 ml sazon goya (try my homemade version)
- Peel plantain, and diagonally cut into 1/8 inch slices.
- Combine the water and salt in a large bowl, stirring until salt disolves; add plantain slices.
- Cover and let stand 30 minutes.
- Drain plantain slices well, and pat dry.
- Heat 2 tbsp oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly, until tender, but not brown.
- Drain well on paper towels.
- Mash each plantain slice with the bottom of a glass cup.
- Pour oil to depth of 2-inches; heat till good and hot.
- Fry plantains, a few at a time, until golden brown; drain on paper towels.
- Serve plantain chips with Plantain Dip.
- Plantain Dip: Combine all ingredients in a jar; cover tightly, and shake vigorously.
- Chill at least 2 hours.
- Shake just before serving.
- Yield: 1/2 cup.
You have successfully explained how to make one of my favorite things in the whole world! My hubby is from Colombia, and I essentially learned to cook from his family, and this is one of my favorite things that they make (and that I have learned to make). When I first learned to make them I thought that it was too much work, but now think it is a breeze. I had never tried a dip with it before, but it was pretty good. My hubby didn't really like it with the plaintain, but he is a traditionalist when it comes to his "comfort foods". He did like it on its own however, with chips. I would just like to add however, that we always sprinkle the fried plaintains with a little salt and sometimes add a good salty piece of queso blanco with them. Oh, and when making these, the greener the better. When they start getting yellow they get softer and sweeter and you can't use them in this manner. Thank you so much for posting this, these things are the best!!
Very nice, economical recipe. My toddler son totally digs the chips! Very easy to make. Made for ZWT4.
Thanks,good stuff. I thought Iwas crazy thinking of vinegar as something my friend served with it, it was a longg time ago. But now I know Im not, the vinegar cuts the stachiness of the green platanos. As alcaparrado or Spanish olives ao when added to rice and bean or even fries with vinegar in Maryland. Makes sense.