Colombian Fried Plantain Chips (Patacones)

About This Recipe

Patacones are one of the simplest and most beloved snacks across Colombia's coastal regions, made by frying thick slices of green plantain, smashing them flat, then frying again until crisp. Street vendors from Cartagena to the Pacific coast sell them fresh out of the fryer, often with a smear of garlic or a spoonful of hogao on top. The double-fry technique is what defines a good patacon: the first fry cooks the dense, starchy plantain through, and the smash-and-refry step creates the shattering crisp edge that makes them so addictive. Using truly green, unripe plantains is essential — anything riper turns to mush under the weight of the smash. Served hot with a sprinkle of salt, they're a snack, a side dish and sometimes the base for loaded appetizers, but they're best enjoyed simply, straight from the fryer.

Ingredients

Serves 4

• 3green plantains(peeled)
• 3 cupsvegetable oil(for frying)
• 1 tspfine sea salt
• 1 clovegarlic(minced, optional)
• 2 tbspwater(for garlic salt paste, optional)

Instructions

1. 1

   Slice the plantains

   Cut the peeled green plantains into 1.5-inch thick rounds.

2. 2

   First fry

   Heat oil to 325°F (165°C) in a deep skillet. Fry the plantain rounds 3-4 minutes per side, until pale gold but not browned. Remove and drain.

3. 3

   Smash flat

   While still warm, place each piece between two sheets of parchment or a flattened paper bag and smash firmly with the bottom of a jar or a plate until about a quarter-inch thick.

4. 4

   Second fry

   Increase the oil to 375°F (190°C). Fry the flattened patacones again, 2-3 minutes per side, until deep golden and crisp at the edges.

5. 5

   Salt and serve

   Drain on paper towels and immediately season with salt, or a quick garlic-water brushed over the top before the final fry for extra flavor.

   Salt them the moment they come out of the oil — that's when the seasoning sticks best.

Variations

• •

  Brush with a garlic-lime water mixture before the second fry for extra flavor, as is common on the coast.

• •

  Serve with hogao (tomato-onion sauce) or guacamole for dipping.

• •

  Bake at 400°F, flipping once, for a lower-oil version, though the texture will be less crisp.

Storage

Best eaten fresh and hot. If needed, store cooled patacones in an airtight container up to 1 day and re-crisp in a hot oven for a few minutes.

Frequently Asked Questions