Tajadas – Fried Sweet Plantain Chips

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[/su_brhrbr]Tajadas are a dish of fried plantains that are sliced diagonally. It is a typical food of Caribbean and South American countries including Nicaragua, Colombia, Honduras, Panama, and Venezuela. It is sometimes served with grated cheese.

Tajadas - Fried Sweet Plantain Chips

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Course: Side Dish
Cuisine: South American
Author: The Cook


  • 2 overripe plantains, peeled, cut diagonally ¼ - ½ cm thick (see notes)
  • vegetable oil, for frying


  • Heat vegetable oil over medium-high heat. (see notes)
  • Once oil is hot, fry plantains, working in batches, until flesh is golden on all sides and edges are slightly burnt; transfer to a paper towel-lined plate.
  • Let plantains drain on paper towels. Serve hot.


Plantain Selection
The perfect plantain for tajadas should have its peel almost completely black with a little bit of yellow, ensuring it has ripened completely
If the plantain is mostly yellow the tajadas will come out dry and not as sweet and;
If the plantain is almost green, make patacones (green plantain chips).
Oil Temperature
The oil should be very hot. Test the temperature by dipping a plantain slice into the pan. If the oil sizzles immediately it is ready to use.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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