Crispy, golden, and just the right amount of sweet, these Sweet Plantain Chips are the snack you didn’t know you needed. Also known as maduritos, they are made with just three simple ingredients, they’re quick to fry up and even quicker to disappear!
Here in Ecuador, sweet plantain chips are a very common snack that you can find just about anywhere. They are in the small tiendas, sold my street vendors, and even sold on the buses! Even though you can get them at the store or online, it is better to make them fresh at home to ensure there aren't any weird artificial flavors or ingredients in them. And they are surprisingly easy to make! I would even say that they are better than classic potato chips!
Sweet plantain chips are a delicious snack enjoyed across many Latin American and Caribbean countries, not just Ecuador, and are known for their irresistible crunch and caramelized flavor. When plantains ripen to that perfect yellow with black spots, they become naturally sweet and tender which makes them ideal for slicing thin and frying until crispy!
Why You'll Love This Maduritos Recipe
- Only three ingredients. All you need is a ripe plantain, oil, and a pinch of salt, if you'd like!
- Naturally sweet. No added sugar—just the magic of ripe plantains.
- Crispy and golden. That perfect balance of sweet and salty crunch.
- Versatile snack or side. Great with dips, alongside grilled meats, or packed in lunchboxes.
Ingredients
This easy maduritos recipe only uses two ingredients! Here's what you'll need:
- Ripe Plantain: Look for a plantain that’s yellow with black spots. The darker it is, the sweeter it’ll be. You can generally find sweet plantains at specialty stores like Whole Foods or Sprouts. I have even found them at Walmart sometimes!
- Neutral Oil: Use something with a high smoke point like vegetable oil or sunflower oil for the best results.
- Salt (optional): A light sprinkle of salt brings out the natural sweetness even more. Totally optional, though!
How to Make Sweet Plantain Chips
- Prep the Plantain: Peel the ripe plantain and slice it into thin rounds—about ⅛ inch thick or thinner. Use a sharp knife for more control (which I prefer!), or a mandoline if you have one with adjustable settings. If they are too thin, they will burn.
- Heat the Oil: Pour about 1 inch of oil into a deep skillet or saucepan. Heat over medium heat until the oil reaches 350°F (175°C) or until a small piece of plantain sizzles immediately when added.
- Fry the Chips: Carefully add the plantain slices in batches, making sure not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown and crisp.
- Drain and Season: Use a slotted spoon to transfer the chips to a paper towel-lined plate. Sprinkle with a pinch of salt if desired. Let cool slightly—they’ll crisp up more as they cool.
Tips for Success
- Use a sharp knife or mandoline. Thin, even slices are key to getting that crisp texture. A mandoline can help with uniformity, but a sharp knife works great too—just take your time.
- Don’t overcrowd the pan. Fry the chips in batches so they cook evenly. Overcrowding can drop the oil temperature and make the chips soggy instead of crispy.
- Watch the oil temperature. Aim for around 350°F (175°C). Too hot and the chips will burn quickly, too cool and they’ll soak up excess oil. If you don't have a candy thermometer, you can add one slice of sweet plantain to the oil until it start sizzling, then add the rest. It should be sizzling but not overly aggressive.
- Let them cool completely. The chips crisp up more as they cool, so give them a minute or two on the paper towels before diving in. It’s worth the wait!
How to Serve Sweet Plantain Chips
These crispy, caramelized chips are super versatile, making them the perfect snack! Here are some delicious ways to serve them:
- Topped with Cheese: Crumble queso fresco or cotija cheese over warm chips and serve as a sweet-savory treat.
- With Salprieta: Spoon salprieta (Ecuadorian peanut spice mix) over the chips for a savory, nutty contrast that’s totally addictive.
- As a Dip Vessel: Use sweet plantain chips in place of tortilla chips with guacamole, spicy ají, black bean dip, or peach mango salsa.
- On a Snack Board: Add to a tropical snack board with tostones, cheese cubes, sliced mango, olives, and chorizo.
- With Rice and Beans: Serve them as a crispy side to a plate of arroz con menestra, black beans, or coconut rice.
Frequently Asked Questions
Green plantains are unripe plantains which are starchy and more savory. Yellow plantains are ripe, sweet plantains that turn sweeter and are more close to a banana. Also known as a cooking banana, yellow plantains are often sliced and fried to turn into delicious treats!
Let them cool completely, then store in an airtight container at room temperature for up to 3 days. If they lose some crispness, pop them in a 300°F (150°C) oven for 5 minutes.
Absolutely. Try a sprinkle of cinnamon sugar for a sweeter chip, or chili powder and lime zest for a tangy, spicy twist.
More Recipes to Try
- Chifles (Green Plantain Chips)
- Baked Sweet Plantains with Cheese
- Air Fryer Yuca Fries
- Empanadas de Verde
- Fried Sweet Plantains
Maduritos (Sweet Plantain Chips)
Ingredients
- 1 ripe yellow plantain
- oil use a neutral oil with a high smoke point
Instructions
- Prep the Plantain: Peel the ripe plantain and slice it into very thin rounds—about ⅛ inch thick or thinner. Use a sharp knife for more control (which I prefer!), or a mandoline if you have one with adjustable settings. You don't want them to be too thin or they will burn.
- Heat the Oil: Pour about 1 inch of oil into a deep skillet or saucepan. Heat over medium heat until the oil reaches 350°F (175°C) or until a small piece of plantain sizzles immediately when added.
- Fry the Chips: Carefully add the plantain slices in batches, making sure not to overcrowd the pan. Fry for 1–2 minutes per side, or until golden brown and crisp.
- Drain and Season: Use a slotted spoon to transfer the chips to a paper towel-lined plate. Sprinkle with a pinch of salt if desired. Let cool slightly—they’ll crisp up more as they cool.
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