Green Plantain Chips

Preparation info

  • Difficulty


  • Makes


    servings ( 6 strips each)

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This is a popular snack food throughout western Africa. Inexpensive and easy to make, these are a sure way to impress your friends in the U.S. Freshly made plantain chips beat the store-bought ones any day. They are not sweet, quite unlike dried dessert banana chips.


  • 2 large green plantains (each plantain makes 12 to 18 strips, depending on size)
  • Several cups of vegetable oil (like canola) for deep frying
  • Salt to taste



  1. Rinse the plantains and peel by slicing off the end tips and making a slit lengthwise through the peel without cutting into the plantain itself. Use the tip of a knife to pry the peel loose to get started, then remove the peel by hand. Scrape off any fibrous strings on the plantain.
  2. There are different ways to slice the plantain (see variations). I prefer making long very thin slices using a y-shaped vegetable peeler or a standard peeler. Lay them out flat on a large tray or baking sheet without touching one another as they are cut.
  3. Fill a heavy pan or deep fryer no more than halfway with oil and heat the oil to 365 degrees F. (On my stovetop, the medium-high setting gives approximately the correct temperature, but it must be monitored and turned up and down to keep it there.)
  4. Get about 18 slices ready and add to the preheated oil a few at a time. Do not add them all at once or they will clump. Nudge them as they are added to prevent them from sticking to each other. Stir with a long-handled spoon to ensure even cooking. Remove the chips with a slotted spoon in a few minutes when they are golden and crisp and drain them on a paper towel-lined colander or platter. (If the chips bend they are not fully cooked: they should be crispy, like potato chips.)
  5. Salt to taste while they are still warm. After cooling, store in an airtight container.


  • Sprinkle the chips with salt mixed with dried ground red pepper to taste.
  • Instead of strips, cut the plantain into thin rounds or ovals.