Emeril's Fried Plantains

Thin-sliced ripe plantains fried until golden and crispy, then hit with salt and pepper while still hot. This is one of those recipes where simplicity is the whole point. Three ingredients, two minutes in the fryer, and you’ve got a side dish that’s sweet, salty, and shatteringly crisp.

Ripe plantains are the key. You want plantains with black-spotted or mostly black skins. At this stage, the starches have converted to sugar, so they caramelize beautifully in the hot oil and develop those sweet, caramel-edged flavors. Green plantains fry up starchy and bland; save those for tostones.

Slicing on the bias (at an angle) gives you longer, more elegant pieces with more surface area exposed to the oil. More surface area means more crispy edges, which is what you’re after.

Pro Tips

• Fry in batches. Crowding the fryer drops the oil temperature and the plantains absorb oil instead of crisping. Soggy, greasy plantains are the result.
• Slice thin for chips, thicker for a softer, chewier result. Both are good; just know what you’re going for.
• Season immediately after draining on paper towels. The residual oil helps the salt stick. Wait too long and the salt bounces right off.
• Drain on paper towels and serve right away. Fried plantains lose their crunch quickly as they cool.

Variations

• Cinnamon sugar plantains: Toss the hot fried slices in cinnamon sugar instead of salt and pepper for a sweet snack or dessert topping.
• Garlic plantain chips: Toss with garlic powder and a squeeze of lime juice right after frying for a tangy, savory Caribbean bar snack.