Patacones: Plantain Chips
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 604, total fat 56 G., saturated fats 4 G., proteins 1 G., carbohydrates 29 G., fiber 2 G., cholesterol 0 mg, sodium 338 mg, sugar 13 G.
Calories 604, total fat 56 G., saturated fats 4 G., proteins 1 G., carbohydrates 29 G., fiber 2 G., cholesterol 0 mg, sodium 338 mg, sugar 13 G.
Patacones are fried chips made from flattened plantains, popular throughout Latin America. Crispy and golden, they are served as a side dish with meat dishes or as an appetizer, just like traditional chips. Patacones are easy to make at home, and their secret lies in double frying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 green plantains
- 1 cup vegetable oil, add more if necessary
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Cooking the dish according to the recipe:
- Trim the ends of the plantains, then carefully make a slit along the entire length of the peel, without cutting into the fruit itself. Use a wooden spoon to lift the edges of the peel and remove it. Once the peel is removed, cut the fruit crosswise into 3 or 4 pieces, each approximately 5–7 cm long.
- Heat oil in a medium skillet over high heat for about 3 minutes. Add the plantains and cook until golden brown on all sides, about 3 minutes. Using a slotted spoon, transfer them to a paper towel-lined plate to drain, then place each piece between 2 sheets of parchment paper. Reduce the heat to medium.
- Flatten the plantains in a heavy-bottomed frying pan. Place half of the flattened plantains in the oil and fry again until dark golden brown on both sides, about 4–6 minutes. Transfer to a paper towel-lined plate to drain, and repeat with the remaining plantains. Season with salt and serve immediately.
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