Tostones Inka chips are thin, twice-fried green plantain slices inspired by the crisp, savory Inka corn chips sold in Peru. This homemade version uses green plantains, a brief soak in salted water, and two rounds of frying for crunchy edges and a firm center; serve them warm with a dip or alongside a meal.
Ingredients
- 2 large green plantains, about 1½ lb (680 g) total
- 4 cups (950 ml) neutral frying oil, such as canola or sunflower oil, or enough to reach about 1½ inches (4 cm) in a heavy pot
- 4 cups (950 ml) cool water
- 1 tablespoon (15 g) fine salt, divided
- ¼ teaspoon (1 g) garlic powder, optional
- ⅛ teaspoon (0.5 g) ground black pepper, optional
- Flaky salt, to taste
Instructions
- Make the salted water. Stir 2 teaspoons of the fine salt into the cool water in a medium bowl. Set it near your work area. Line a plate or tray with paper towels for draining the fried chips.
- Peel and slice the plantains. Trim off both ends. Score the peel lengthwise in two or three places, cutting through the skin but not deeply into the flesh. Pry off the peel with your fingers or the tip of a knife. Slice the plantains crosswise into rounds about ⅛ inch (3 mm) thick. Aim for even slices so they fry at the same rate.
- Heat the oil. Pour the oil into a heavy, deep pot, leaving several inches of room above it. Heat over medium to medium-high until it reaches 325°F (163°C) on a deep-fry thermometer. If you do not have one, test with one plantain slice: it should bubble steadily when added, not smoke or brown immediately. Keep the oil below the pot’s halfway point to reduce the risk of bubbling over.
- Fry the slices for the first time. Working in batches so the pot is not crowded, carefully lower in the plantain slices. Fry for about 2 to 3 minutes, turning once, until softened and pale golden but not crisp. Adjust the heat as needed to keep the oil near 325°F (163°C). Lift the slices out with a slotted spoon and drain briefly on the towel-lined tray.
- Soak briefly. Let the slices cool just enough to handle, then dip them in the salted water for about 10 seconds. Remove them promptly and blot both sides very well with paper towels. Do not leave them submerged: excess water can make the oil splatter and can soften the finished chips.
- Fry until crisp. Raise the oil to 350°F (177°C). Fry the slices in batches for 2 to 3 minutes, turning as needed, until golden at the edges and crisp. Transfer them to fresh paper towels or a wire rack. Sprinkle with the remaining salt and, if using, garlic powder and black pepper while hot. Taste one and add flaky salt if needed. Cool for a few minutes before serving; the chips firm further as they cool.
Tips
- Choose truly green plantains. Their firm, starchy flesh holds its shape and makes crisp chips. Yellow or black plantains are sweeter and softer, so they can brown too quickly and will not have the same savory crunch.
- Keep the slices even. A mandoline can help, but use its hand guard and work carefully. If slicing by hand, a sharp knife and a stable cutting board are safer than trying to rush through the plantains.
- Mind the moisture and oil temperature. Blot the soaked slices thoroughly, and let the oil return to the target temperature between batches. Wet slices can cause splattering; overcrowding drops the oil temperature and leads to greasy chips.
- Season to taste. The salted soak seasons the plantains lightly from within. Start with the listed salt, then adjust after frying. Garlic powder, black pepper, or a small pinch of ground cumin can add flavor without changing the method.
Serving Suggestions
Serve the chips warm as a snack with ají verde, a Peruvian-style green sauce, or a simple dip made from mashed avocado, lime juice, and salt. For a quick accompaniment, offer salsa criolla—thinly sliced red onion dressed with lime, cilantro, and salt—or a mild tomato salsa. These are also good alongside grilled meat, roasted chicken, beans, or a rice dish; add them just before serving so sauces and steam do not soften their crunch.
Variations
Extra-garlicky: Stir a little finely grated fresh garlic into the salted water, then strain or wipe away any pieces before frying, as bits of garlic may burn. Garlic powder added after frying is simpler and less likely to scorch.
Chili-lime: Toss the hot chips with a pinch of chili powder and finely grated lime zest. Use zest rather than lime juice if you want the chips to stay crisp; liquid seasoning can make them lose their crunch.
Oven-baked option: For a less traditional, less crisp result, toss raw plantain slices with 1 tablespoon (15 ml) oil and spread them in one layer on a parchment-lined baking sheet. Bake at 400°F (200°C) for about 15 to 20 minutes, turning once, until browned and tender. This does not reproduce the signature texture of double-fried tostones, and timing varies with slice thickness.
Storage and Reheating
These chips are at their best the day they are fried. Let leftovers cool, then place them in an airtight container and refrigerate within 2 hours. Refrigerated chips keep for up to 3 days, though they will soften. Re-crisp them in a 375°F (190°C) oven or toaster oven for 5 to 8 minutes, checking frequently; an air fryer at 350°F (177°C) usually takes 3 to 5 minutes. Avoid reheating in a microwave, which tends to make them limp. Discard any chips left at room temperature for more than 2 hours.
Frequently Asked Questions
Are tostones the same as Inka chips?
Tostones are a broad family of twice-fried green plantain preparations found across parts of the Caribbean and Latin America. Inka chips are a Peruvian-style snack associated with crisp, thin plantain chips. This recipe combines the thin-chip format with the two-stage frying often used for tostones; recipes and seasonings vary.
Can I use ripe plantains?
It is not recommended for this recipe. Ripe plantains contain more sugar and have softer flesh, so thin slices can turn brown before they become crisp and may break more easily. Choose plantains with green skin and firm flesh.
Why are my chips soft or greasy?
Common causes include slices that are too thick, oil that is too cool, crowded batches, or slices that were not dried well after the soak. Check the oil temperature, fry smaller batches, and allow the oil to return to temperature before adding more plantain.
Can I make them ahead?
You can peel and slice the plantains shortly before frying, but they may darken if left exposed to air. For the best texture, fry and serve them on the same day. If you need to cook ahead, re-crisp the finished chips in the oven just before serving.
Can I fry the chips in a skillet?
Yes, if the skillet is deep enough to hold at least 1 inch (2.5 cm) of oil with plenty of space above it. Fry in small batches, turn the slices carefully, and use a thermometer to monitor the oil. A deeper, heavy pot is easier to manage and helps limit splashing.
What oil should I use?
Choose a neutral oil suitable for frying, such as canola, sunflower, or peanut oil if no one eating has a peanut allergy. Avoid extra-virgin olive oil, which has a strong flavor and is not the best choice for this high-heat frying method.
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