Fried Plantain Chips

Next week I’m making the big move to New York to start looking for an apartment and start culinary school! I’m extremely unprepared. I can’t even decide on the definitive color scheme for my room, which is obviously the most important part. I’m only now realizing that I have a few very precious days to enjoy some of my favorite restaurants in Dallas. One of my favorite restaurants ever is Urban Taco. While the namesake tacos are lovely, the best part of the entire meal is the plantain chips that they bring to the table. They are crazy crispy and slightly spicy. So I made a homemade version for you to enjoy! These Fried Plantain Chips are sliced very thin and lightly fried, then sprinkled with a spicy chili-lime salt. I have go pick out a couch or something now.

Crispy fried plantain chips sprinkled with chili-lime salt

Prep time
30 mins

Cook time
5 mins

Total time
35 mins

Serves 4


  • 2 green plantains
  • 1 tablespoon kosher salt
  • 1 lime, zested
  • ½ teaspoon chili powder
  • Vegetable oil, for frying


1. Peel the plantains and place in the freezer for 20 minutes.

2. Using a mandoline, slice the plantains as thinly as possible. Stir together the salt, lime zest, and chili powder in a small bowl to combine. Set aside.

3. Pour enough vegetable oil into a deep-sided skillet to come about one inch up the side of the pan. Place the oil over medium-high heat, until a deep-fry thermometer registers 350°F. Working in batches, add the plantains to the oil and fry for about 1 minute per side, until golden brown. Drain on paper towels and, while the chips are still warm, sprinkle with the chili-lime salt.

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