Spiced Plantain Chips

New York Bar o Tokyo

Chef Nadine Waechter-Moreno serves these cayenne-spiked chips at New York Bar alongside other snacks like truffled popcorn and tandoori-spiced cashews. To get perfectly thin plantain slices, she uses a meat slicer (a mandoline will work just as well).

slideshow  More Tasty Snacks

  • Total Time:
  • Servings: 6
KEY: Spring, Summer, Frying, Cocktail Party, Game Day, Graduation Party, Caribbean, Latin American, Appetizers/starters, Side Dishes, Fast, Make Ahead, Vegetarian, Snack

Related Video

More Videos
How to Make Brown Sugar


  • 2 tablespoons sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • Vegetable oil, for frying
  • 3 firm, green plantains, peeled

How to make this recipe

  1. In a small bowl, mix the sugar with the curry powder, smoked paprika, salt and cayenne pepper.
  2. In a large, deep saucepan, heat 2 inches of vegetable oil to 350°. Slice the plantains 1/16 inch thick. Working in batches, fry the plantains, stirring occasionally, until golden and crisp, about 4 minutes. Using a slotted spoon, transfer the chips to paper towels to drain. Immediately sprinkle generously with the spice mix, toss to coat and serve.
Contributed By

Related Video

More Videos
How to Make Brown Sugar

488266 recipes/spiced-plantain-chips-cocktails-2010 2013-12-06 Nadine Waechter-Moreno spring|summer|frying|cocktail-party|game-day|graduation-party|caribbean|latin-american|appetizers-starters|side-dishes|6|fast|make-ahead|vegetarian|snack plantain chips,spicy chips,nadine waechter moreno,cayenne chips,new york bar recipes,spiced-plantain-chips-cocktails-2010 488266