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“This recipe was in the local paper. There are a few other plantain chip recipes but none seemed quite like this one. The plantain skin should be green to yellow-beige in color.”

Ingredients Nutrition


  1. In a medium skillet, heat olive oil over medium heat, and saute onion about 2 minutes, stirring frequently.
  2. Add ginger, zest, and jalapeno and saute 45 seconds longer, stirring constantly. Transfer mixture to a small bowl and set aside.
  3. In another bowl, sprinkle juice over the plantains and mix well; drizzle with butter. Add panko crumbs and toss to coat. Turn out onto a baking sheet covered with paper towels.
  4. Add 2 tablespoons vegetable oil to the skillet and heat to medium-high. Place plantains in skillet and if desired, sprinkle salt lightly over plantains.
  5. Saute in batches until browned, turning once, about 3 minutes total.
  6. Scrape excess panko crumbs and add a tablespoon of oil between each batch if necessary.
  7. When all plantains are cooked, return to pan and toss with the onion mixture. Serve warm.

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