Best 5 Plantain Chips Patacones Recipes

PLANTAIN CHIPS PATACONES

Steps:

• 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.

PATACONES (FRIED PLANTAIN)

Steps:

• Peel Plantain, and cut it width wise into 3 or 4 pieces.
• I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
• Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
• Heat 1" of vegetable oil on medium heat until hot.
• Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
• When they are golden, remove from pan and place onto a plate covered with a paper towel.
• Flatten the fried plantain.
• I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
• Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
• Just gently flatten them till they are about 1/4" thick.
• Place in the hot oil again and fry until both sides are golden brown.
• Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
• Serve immediately.
• For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

PATACONES (FRIED GREEN PLANTAINS)

Steps:

• Place 4 cups warm water into a large bowl. Stir in about 1 tablespoon of salt. Set aside.
• Peel the plantains. (The easiest way to do this is to cut the ends off, then run your knife through the peel lengthwise on two sides - without piercing the actual flesh. Use the knife to get under the skin and peel it off.)
• Cut plantains crosswise into 1-inch thick pieces. Place in bowl of warm salted water. Let sit 15-20 minutes. (This step adds flavor & also gets rid of some of the starch from the plantains.)
• Heat oil over MEDIUM heat until the oil is glistening. You'll know it's hot enough when a small "tester" piece of plantain sizzles.
• Remove plantain pieces from the water & blot completely dry with paper towels.
• Place plantain pieces in the oil (don't crowd the skillet; it's better to do 2 batches if needed). Fry plantains 5-7 minutes, turning occasionally with tongs, until tender & just beginning to turn golden color.
• Remove plantain pieces with tongs to a flat, non-stick surface, such as a cutting board. For safety, remove pan from flame.
• Spray the bottom of a heat-proof glass tumbler or mug with non-stick cooking spray. Gently flatten each plantain piece to ~1/4" thickness. Small cracks are OK. Slide plantain off glass.
• Reheat oil over medium heat and return flattened plantains to hot oil. Fry 3-4 minutes, turning occasionally, until plantains are golden brown in color.
• Transfer plantains to a plate with a fresh paper towel, but DO NOT BLOT. Sprinkle with salt & serve immediately, with ketchup (optional).

PLANTAIN CHIPS

Steps:

• Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

PATACONES (FRIED GREEN PLANTAINS) - PANAMá

Steps:

• Put the 4 cups warm water & ~1 Tbsp salt in a large bowl. Set aside.
• Cut ends from each plantain w/ a small, sharp knife, then cut lengthwise slit thru peel. Beginning at slit, pry off peel (getting your thumb between the peel & the plantain helps).
• Cut plantains crosswise into 1-inch thick pieces & place in bowl of warm salted water. Let sit 15-20 minute (This step adds flavor & also gets rid of some of the starch from the plantains.).
• Heat oil (enough so that it is about 1/2" deep) in a 10-12" heavy skillet over MEDIUM heat until the oil is just hot enough to sizzle when a small "tester" piece of plantain is added.
• Remove plantain pieces from the water & blot (completely) dry w/ paper towels.
• Place plantain pieces in the oil (do not crowd the skillet w/ plantains; do 2 batches if needed). Fry plantains, turning occasionally w/ tongs, until tender & just beginning to turn golden color, ~5-7 minutes.
• Remove plantain pieces w/ tongs to a flat (non-stick) surface. Spray the bottom of a glass tumbler or mug w/ non-stick cooking spray. Using gentle pressure, flatten each plantain piece to ~1/4" thickness. Slide glass off of plantain.
• Return flattened plantains to oil (over MEDIUM heat). Fry (turning occasionally w/ tongs) until plantains are golden brown in color, 3-4 minutes.
• Transfer plantains to a plate w/ a fresh paper towel, but DO NOT BLOT. Sprinkle w/ salt & serve immediately, w/ ketchup (optional).