Patacones on black slate

Back off Mr. Potato

In case South America hasn’t been on your travel radar yet odds are high that you don’t know what a “Patacon” is. These super yummy golden crispy chips are made of green plantains, also called “cooking bananas” which are a major staple in Central America, the Caribbean Islands, West and Central Africa and the northern, coastal parts of South America.

Plátanos verdes (macho) encima de pizarra negra

Not just a green banana

Please don’t confuse the cooking bananas with regular bananas which are green and unripe. They are not the same. Green plantains are usually larger and bigger and much starchier. Their peel is thicker and harder and you’re better off with my technique described below in order to peel them without sacrificing your finger nails 🙂 Larger, bigger, thicker, harder… in case your naughty mind got distracted, we’re still talking about bananas here!!

A serious replacement for french fries

I know, this might not be the most healthy side dish, because these patacones really have to be fried in a good amount of oil, so they get crispy and golden brown. But hey, they’re still vegan, no saturated fat, no colesterol, no antibiotics, no hormones, so if you don’t eat a kilo of them every day it is absolutely fine.

Patacones on black slate

Why are there turtles in the photo?

I have this cute little turtle family as a decoration in my bedroom. I bought one of them on every trip I made to the Galapagos Islands. I went there a whopping 5 times. I made my Divemaster training there and went back for boat trips and shorter working periods. It’s also there, where I learned to make patacones. And it’s also there, where I’ve eaten a ton of them, haha! I have a lot of memories of these Islands, it’s a magical place and I hope they will keep protecting them. Both land and marine life are spectacular and a must see if you love nature or diving.

Fabienne with Galapagos Turtle

Back to the Patacones

These crispy plantain chips are very easy to make, just follow the steps below. You can serve them like traditionally in South America with ceviche. Or also with a veggie burger, or basically with anything you would make fries for. They are also super yummy as a snack.

Patacones con sal encima de pizarra negra

Eat them the same day

I would recommend to eat them the same day. As the green plantains are much starchier, they’re not so good anymore the next day. But honestly I’m not worried at all that you will have left-overs… they are so crispy, crunchy, yum & highly addictive!

Give it a try! You won’t regret and you can surprise your family with something new!

Looking for something crispy, but with no oil? Then check out these recipes:

Print Recipe
Patacones (Crispy Green Plantain Chips)
Swap your fries next time with these super crispy delicious PATACONES. These yummy chips are usually served with ceviche, but go perfectly with burgers as well, or just alone with a good pinch of salt. They’re made of green plantains and are a typical food in South America. Very easy to make. Surprise your guests with these crunchy goodies next time.
Patacones on black slate
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Patacones on black slate
Instructions
  1. For peeling the plantains cut the tops off and slice the peel on each side. Then, using your thumbs, take the peel off. This is much harder than peeling a regular banana, but with this technique you shouldn't have any problems.
    Plátanos verdes (macho) encima de pizarra negra con cuchillo
  2. Then cut the plantains into 2-3 cm pieces.
    Plátanos verdes (macho) encima de pizarra negra, peladas
  3. Add the oil to a wok or big skillet and put it on high heat.
  4. Carefully place the plantain pieces in the oil and fry them on each side for 2-3 minutes until they get slightly golden.
    Plátanos verdes (macho) en aceite en wok
  5. Remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil. Do not fry too much, otherwise they get dry.
    Plátanos verdes (macho) fritos
  6. Then with the bottom of a drinking glass or a small pot press on each plantain piece, flattening it into a flat disc. Repeat with the rest of the pieces.
    Plátanos verdes (macho) aplastados
  7. Put these flat discs back into the oil and fry for another 3-4 minutes on each side until they get golden, slightly brown and crispy. Then take out and leave on paper towels in order to absorb excess oil.
    Plátanos verdes (macho) en aceite en wok
  8. Transfer to the serving plate and sprinkle generously with sea salt.
Recipe Notes

Green plantains are not just green, unripe bananas. Green plantains, also called "Cooking Bananas" are banana cultivars in the genus Musa and are different to the regular banana. Green Plantains are much starchier and cannot be eaten unripe. They are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern, coastal parts of South America.

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