Why Fried Plantains or Plantain Chips Are the Perfect Side Dish for Chicken Wings
When most people think of chicken wings, they picture a basket of fries on the side. But in the Caribbean, especially in Haiti, we swap the French fries for something even better—fried plantains or plantain chips. Crispy, golden, and full of flavor, they bring cultural flair and variety to the plate. Whether served at breakfast, lunch, or dinner, fried plantains are one of the most beloved staples across the islands.
A Staple at Every Meal
In the Caribbean, plantains are not just a snack—they are part of daily meals.
- Breakfast: Served with eggs, sausages, or salted codfish.
- Lunch: Accompanies rice and beans, stews, or poultry.
- Dinner: Pairs with meats like Haitian griot or roasted chicken.
In Haiti, fried green plantains—known as bannann peze—are essential in a fritay platter, often served with griot, pikliz, and fried meats. Meanwhile, ripe fried plantains (sweet and caramelized) make the perfect contrast to spicy or savory dishes.
Fried Plantains vs. Plantain Chips
Both fried plantains and plantain chips are excellent sides, but they bring different textures and flavors:
- Fried Plantains (Green or Ripe): Thick slices, twice-fried for crunch (green) or soft and sweet (ripe).
- Plantain Chips: Thinly sliced with a mandoline, fried once until crisp, and perfect for dipping.
No matter which version you choose, they’re a satisfying alternative to French fries.
How Fried Green Plantains Are Made in Haiti
The Haitian method for bannann peze is unique:
- Slice peeled green plantains into thick rounds.
- Fry once in hot canola or vegetable oil until lightly golden.
- Press each piece flat using a plantain press (tostonera).
- Quickly dip into salted water for extra flavor and crispness.
- Fry a second time until golden brown and crunchy.
Tip: A plantain press is a must-have for Caribbean kitchens. You can find one on Noubess.com or shop Amazon affiliate picks.
Oils and Cooking Tips
While some cuisines use peanut oil, in the Caribbean we mostly use canola oil or vegetable oil for frying. These oils are affordable, widely available, and work well for high-heat cooking. For best results:
- Keep oil hot but not smoking.
- Avoid overcrowding the pan.
- Drain plantains on paper towels to prevent sogginess.
Plantains and Chicken Wings: The Perfect Match
Fried plantains and wings balance each other beautifully:
- Sweet ripe plantains + spicy wings = sweet and heat in every bite.
- Crispy green plantains + BBQ wings = smoky, crunchy perfection.
- Plantain chips + buffalo wings = snackable and addictive.
This pairing works just as well for family dinners as it does for soccer game days back home. Instead of bowls of fries, imagine platters of golden plantains shared with friends and family—it’s Caribbean comfort food at its best.
Serving Ideas and Dips
Take your plantain sides to the next level with dips and sauces:
- Garlic aioli or spicy mayo
- Pikliz (Haitian Slaw) for heat and tang
- BBQ Sauce for smoky flavor
- Caribbean hot pepper sauces for fiery kick
Tools You’ll Need
- Sharp knife or mandoline slicer
- Cutting board
- Plantain press (tostonera)
- Frying pan or cast-iron skillet
- Paper towels for draining
Shop kitchen tools like plantain presses and mandoline slicers at Noubess.com or explore Amazon picks.
Conclusion
Fried plantains and plantain chips aren’t just a side dish—they’re a taste of the Caribbean. Whether you enjoy them with griot, pikliz, or chicken wings, they bring crunch, flavor, and culture to your plate. Next time you plan a wing night or a soccer game-day gathering, skip the fries and serve plantains instead. Your guests will love this authentic Caribbean upgrade.
Fried Plantains (Haitian Bannann Peze) – Recipe Summary
Ingredients
- 3 –4 green plantains peeled and cut into 1-inch rounds
- 2 cups vegetable oil or canola oil for frying
- 1 cup salted water 1 cup water + 1 tsp salt
- 1 tsp sea salt for sprinkling
Instructions
- Heat oil: In a large skillet or frying pan, heat oil over medium-high until hot but not smoking.
- First fry: Add plantain rounds in batches and fry for 2–3 minutes per side, until light golden but not fully crisp. Remove and drain on paper towels.
- Press: Using a plantain press (tostonera), flatten each piece to about ½-inch thick.
- Dip: Quickly dip each flattened plantain into salted water, then pat dry.
- Second fry: Return plantains to hot oil and fry again for 2–3 minutes per side, until golden brown and crispy.
- Season: Remove and drain on paper towels. Sprinkle with sea salt and serve hot.
Notes
. Always use a plantain press (tostonera) for even thickness and crisp results.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Here’s another recipe to try.
Plantain Chips (Crispy Caribbean Style) – Recipe Summary
Ingredients
- 2 –3 green plantains firm, peeled
- 2 cups vegetable oil or canola oil for frying
- 1 tsp sea salt or to taste
- Optional: paprika cayenne pepper, Cajun seasoning, or Noubess Garlic & Herbs
Instructions
- Prep plantains: Peel plantains and slice them into very thin rounds or diagonals using a sharp knife or mandoline slicer.
- Heat oil: In a skillet or deep fryer, heat oil over medium-high until hot.
- Fry: Fry plantain slices in small batches for 2–3 minutes, stirring occasionally, until golden and crisp.
- Drain: Remove with a slotted spoon and drain on paper towels.
- Season: Immediately sprinkle with sea salt or your favorite Noubess seasoning blend.
- Serve: Enjoy warm with chicken wings, dips, or as a crunchy snack on their own.
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
