Appetizer: United States – U.S. Virgin Islands (Caribbean United States Territories) – Fried Plantain Chips

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 large green plantains, about 2 lb (900 g) total
- About 4 cups (960 ml) vegetable oil or peanut oil, for frying
- 1 1/2 tsp (8 g) coarse sea salt, divided
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional; adjust to taste)
- Lime wedges
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 small Scotch bonnet pepper (about 10 g), seeded and finely minced (or 1 tsp Scotch bonnet paste) — adjust to heat tolerance
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) honey or agave nectar
- 1/2 tsp (2.5 ml) Worcestershire sauce
- Fresh chopped cilantro or parsley for garnish (optional)

Instructions

Short Description:
Thinly sliced green plantains fried until golden and crisp, seasoned with local spices and served with a zesty, spicy dipping sauce. A crunchy, shareable snack common in the U.S. Virgin Islands.

Regional Notes:
In the U.S. Virgin Islands, plantains are peeled, sliced very thin, and fried until paper-crisp, then tossed with bright local seasonings and served with a fiery pepper-based dipping sauce—this contrasts with thicker fried tostones or sweeter ripe-plantain chips in other Caribbean islands. The emphasis here is on ultra-thin slices, immediate seasoning after frying, and a Scotch bonnet–forward dipping sauce typical of the territory.

1. Prepare plantains: Using a sharp knife, trim both ends of each plantain and slice through the skin lengthwise in several places to loosen it. Peel the plantains and discard skins. Using a mandoline set to 1/16–1/8 inch (1.5–3 mm) or a very sharp chef's knife, slice the plantains crosswise into very thin rounds. Transfer slices to a single layer on a paper towel-lined tray and pat dry to remove surface moisture.
2. Heat oil: In a heavy-bottomed pot or a deep skillet, pour enough oil to reach about 2–3 inches (5–7.5 cm) deep (about 4 cups/960 ml). Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer. If you do not have a thermometer, oil is ready when a single plantain slice sizzles immediately and becomes crisp in about 1–2 minutes.
3. Fry in batches: Fry the plantain slices in small batches (do not overcrowd) for 1–2 minutes, stirring gently with a slotted spoon, until they are golden and crisp. Thinner slices will cook faster—watch closely to prevent burning.
4. Drain and season: Transfer fried chips to a paper towel-lined tray to drain. While still hot, immediately sprinkle with a pinch of the coarse sea salt and a light dusting of the smoked paprika, garlic powder, and cayenne (mix the spices together beforehand if preferred). Toss gently to coat so the flavors adhere to the hot chips. Repeat with remaining batches.
5. Make the spicy dipping sauce: While chips fry, whisk together mayonnaise, ketchup, minced Scotch bonnet (or paste), lime juice, honey, and Worcestershire sauce in a small bowl. Taste and adjust heat or sweetness as desired. Chill briefly if time allows to let flavors meld.
6. Finish and serve: Transfer chips to a serving platter, garnish lightly with chopped cilantro or parsley if using, and serve immediately with the spicy dipping sauce and lime wedges on the side. Enjoy while crisp.