Moneditas de Plátano y Plátano

Plantain Coins and Chips

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Preparation info

  • 8

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Plantain* coins and chips are best when cut with a mandoline slicer; the thinner the better, as they will toast evenly and yield a completely crisp product. One plantain goes a long way if you cut them like that. These chips and coins can be used to decorate many dishes. In Colombia, we buy the chips in white paper bags on the streets. When I was a little girl, we used to buy them at the entrance to movie theaters and schools. We still get them there, and the ones sold on the streets are the best, because they are always thin and crispy.


  • 1 large green plantain*
  • 2 cups oil for frying
  • Salt to taste


  1. Cut the ends off the plantain and peel. Cut in ⅛-inch thick rounds if making coins, and ⅛-inch thick by 3- to 4-inches-long strips if making chips.
  2. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350°F), add the plaintain pieces one by one, so they don’t stick to each other, and deep fry for 1 to 2 minutes or until golden. Remove them with a slotted spoon and drain on paper towels.
  3. Add salt immediately and serve.