Plantain Strips

Plantain crisps not only make a great addition to many dishes they are also good served as a snack with Thai sweet chilli sauce or guacomole. They will last for several days in an air tight container

6 Portions as a garnish 2-4 as a snack
Prep: 5 minutes
Cook: 5 minutes


  • 2 large green plantains, peeled and sliced as thinly as possible length ways
  • oil for deep frying
  • pinch paprika
  • maldon salt and freshly ground pepper


  1. Plantain Strips: Place the plantain slices in water for a few minutes then dry them thoroughly before frying. Preheat oil in a deep fryer, wok or large saucepan to 180°C. Cook the plantain slices in batches for around 30 seconds so that they are crisp and slightly golden. Drain the plantain crisp's on paper toweling. Season the plantains with a little salt and pepper and a generous pinch of paprika (optional). Allow the plantain crisps to cool before storing in an airtight container until ready to serve.