Preparation

This recipe exploits the natural sugars in overripe plantains, which caramelize under intense air fryer heat into crispy, almost glass-like shards. The name plays on texture rather than ingredient—these plantain pieces shatter like chicharrón but remain entirely plant-based.

Preparation

1. Peel plantains and slice on an extreme bias into thin, elongated ovals no more than 1/8-inch thick. The thinner, the crispier.
2. Toss plantain slices with melted coconut oil, salt, and cayenne until evenly coated.
3. Arrange in a single layer in the air fryer basket at 375°F (190°C). Cook for 10 minutes, flip each piece, then cook another 8-10 minutes. Watch carefully in the final minutes—they'll go from golden to burnt quickly.
4. While plantains cook, make aji verde: combine cilantro, jalapeño, garlic, mayonnaise, lime juice, and a pinch of salt in a blender. Blend until smooth, then drizzle in olive oil while blending to emulsify.
5. Remove plantain chips when deeply caramelized and starting to curl at edges. They'll crisp further as they cool.
6. Arrange on a platter, drizzle with aji verde, and scatter cotija cheese over top.

The result challenges expectations: sweet, salty, spicy, and herbaceous all at once. The plantains maintain a subtle fruitiness even as they crisp, creating a sophisticated alternative to regular potato chips.