It’s Super Bowl Sunday and the internet is abuzz with super bowl snack recipes. To be honest, I’m not a football fan, so I won’t be hosting a party today. I plan on putting my feet up to watch a couple of movies with a glass of wine in hand. Nonetheless, snacks will be needed and I plan on making a batch of Plantain Chips to nosh on.

Plantain Chips by Diverse Dinners

If you’re looking for a quick snack to feed a crowd at any time Plantain Chips are ideal. They take no time to whip up and they are so flippin tasty. All you need is some green plantains, a mandolin to slice them and high heat cooking oil such as canola or peanut oil to cook them.

Yesterday, I had the pleasure of spending a day with a very creative crowd working on a photo shoot for the creator of The VitaminM Box. While they were traipsing around Harlem looking for ideal backdrops, I stayed in the kitchen to make sure they had something to eat in between shoots.

The first dish they were greeted with were these tasty Plantain Chips. I salted half of them and left the balance unsalted because they taste wonderful either way. I served them with guacamole and a green juice cocktail. A delicious combo that I will serve my friends again and again.

Plantain Chips are a great alternative to potato chips or nuts. Store Plantain Chips in paper bags or parchment paper to keep them crisp.


Serves 8

Plantain Chips

1 hrPrep Time

1 hrTotal Time

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  • 6 green plantain chips
  • 20 oz high heat cooking oil
  • Salt as needed


  1. Peel plantains by scoring down one side with a knife and peeling back the skin. Be careful not to cut right through the plantains and tease the peel off methodically.
  2. Using a mandolin, slice the plantains lengthways as thin as your mandolin will allow.
  3. Heat oil on a high heat in a skillet.
  4. Test the oil is very hot by dropping in a plantain slice. It should sizzle immediately.
  5. Once the oil is sizzling hot add a batch of plantain slices - batch should equate to approx. one plantain
  6. Move plantain slices around in the skillet to stop them from sticking together.
  7. With a skimmer remove plantain slices when they are crisp and golden.
  8. Transfer to a paper towel lined tray.
  9. Repeat steps 5-7 until all of the plantains are cooked.
  10. Sprinkle with salt if needed and serve.