These are pretty good. I have no idea if I did them correctly or not. This is the first time I've made anything with plantains, and for some reason I was thinking they'd be just like potato chips. Well, if they are supposed to be I cooked them wrong, because mine were still a bit soft and chewy on the inside but crispy on the outside. I thought they were good. I'm not a big fan of frying, though, so I wonder if they could be baked. Perhaps I'll experiment with that next time. Thanks for the recipe!

Awesome!! I prefer to use garlic salt though.

Try these with Chimichurri an Argentine condiment made with parsley and Olive Oil It is great together

Great! I would love to find a dip to go with them! Very tasty!

DELICIOUS!!!

LIKE WOW!!!!TRY THESE!!!!

I grew up with these in Puerto Rico, we call them Platanutres (Pla-tah-noo-trays). The thinner you can slice the plantain, the better; I have used a mandolin-type slicer in the thinnest setting possible. You can do it with a sharp knife, but it takes forever and can be tricky. We also sometimes let them stand in salty water for 10-15 min and drain them well before frying but if you do that you have to dry them off or you could have hot oil splatter everywhere. Make sure you fry them until crisp without overbrowning. If the plantain has started to turn (rippen), the flavor will be sweeter. If it feels soft, it is too ripe for this recipe - you can fry it, but it will be a different texture and flavor.