Panamenian Plantain Seaweed Crisps

Panamenian Plantain Seaweed Crisps

Snack guilt-free with these delicious Shony® seaweed-infused crisps. 

Serves 4
Time 15 mins prep, 15 mins cooking

This is a recipe from our resident Panamenian, Cristina, who has been busy cooking up a Latin American Scottish fusion snack: plantain seaweed crisps. They go very well together as the plain plantain flavour is a fantastic back drop to showcase our delicious and beautiful Scottish seaweed.


  • 1 tbsp Shony®, or more to taste
  • 1 plantain - it must be green and firm
  • Plenty of rapeseed oil, enough to fill half a saucepan


  1. Chop the ends off the plantain. Make three skin deep cuts down the length of the skin, and use these to help peel the skin off.
  2. Using a vegetable peeler, slice the plantain into very thin crisp shapes.
  3. Put a large saucepan half-filled with rapeseed oil on a medium to high heat.
  4. Use a slotted spoon to deep fry the plantains in batches. They should sizzle when added to the oil.
  5. Place the cooked ones on a plate lined with kitchen towel. Once all the crisps are done, sprinkle with Shony®.

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