Creole-Spiced Plantain Chips From 'Afro-Vegan'

Name: Creole-Spiced Plantain Chips From 'Afro-Vegan'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon garlic powder; 1 tablespoon paprika; 2 teaspoons coarse sea salt; 2 teaspoons freshly ground black pepper; 2 teaspoons onion powder; 2 teaspoons chili powder; 2 teaspoons red pepper flakes; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; &nbsp; 4 large green plantains (about 2 pounds); 1/4 cup Creole spice blend; Coconut or sunflower oil, for deep frying (about 5 cups)

Servings: persons

1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons coarse sea salt
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
&nbsp
4 large green plantains (about 2 pounds)
1/4 cup Creole spice blend
Coconut or sunflower oil, for deep frying (about 5 cups)

1
Combine all the ingredients in a mortar or spice grinder and grind into a fine powder. You will need 1/4 cup for this recipe; store the remainder in an airtight jar. Stored at room temperature, it will keep for 6 months.
2
Cut off both ends of each plantain. With the tip of a sharp knife, slice the peel along the length of each plantain, avoiding cutting into the flesh. Repeat this in three different places on each plantain. Gently remove each section of peel. (Compost the peels and tips.) If the peels are difficult to remove, soak the plantains in hot water for a few minutes. Just be sure to dry them well with a clean kitchen towel before frying, to prevent splattering. With a sharp knife or a mandoline, slice each plantain as thinly as possible into rounds, ideally about 1/16 inch thick, keeping the slices of each plantain separate.
3
Put 1 tablespoon of the spice blend in a small paper bag. Line a plate with paper towels.
4
Warm about 2 inches of oil in a large, heavy pot over medium-high heat until hot but not smoking, about 375u00b0F. Fry the slices of 1 plantain at a time, moving them around with a fork to ensure even cooking, until golden, about 1 minute. With a skimmer or slotted spoon, immediately transfer the slices to the paper bag with the spice mixture. Fold the top to seal, then shake vigorously to evenly coat. Transfer to the lined plate. Repeat this process with the remaining plantains and spice blend. Serve while they are hot and crispy.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon garlic powder, 1 tablespoon paprika, 2 teaspoons coarse sea salt, 2 teaspoons freshly ground black pepper, and more.

Yes, Creole-Spiced Plantain Chips From 'Afro-Vegan' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!