A tasty alternative to potato crisps. You will love these homemade plantain chips!
I was never that excited about trying plantain chips when I went out. Perhaps it’s because I’m not that crazy about bananas.
One night my family and I went out to a south Indian restaurant and they were served plantain chips as part of a starter tray including papada vada, uzhunna vada and a few delicious chutneys.
Believe me… this recipe is worth a try.
Making plantain chips for snacks.
The plantain chips will keep in an air-tight container for at least a week. They are an excellent alternative to potato crisps and a lot more interesting.
As you use the green, unripe plantains for this recipe, they are not really sweet. Sprinkle them with a little salt if you want. Very nice.
I’ve also seasoned them with other things like chilli powder and tandoori masala.
The unripe plantains can be a bit difficult to peel so have a little patience. I like to slice them lengthwise but it is a lot easier to cut them into thin rounds.
If you have a mandoline, it make slicing the plantains uniformly thin really easy. This time I used a knife and they came out perfect.
Three plantains should get you the same amount of plantain chips as you would expect to find in a large bag of potato crisps.
Look for green, unripe plantains.
Once peeled, slice the plantains thinly, either into rounds, lengthwise or both.
Fry until crisp. You will know when they are ready as they will feel crisp when touched with a spatula.
I prefer the plantain crisps sliced lengthwise.
While still hot, sprinkle with salt to taste.
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Plantain Chips
Ingredients
- 3 large unripe plantains
- Oil for deep frying
- Salt
Instructions
- Peel the plantains and slice them into really thin rounds or lengthwise. Heat about 10cm (4 inches) of rapeseed oil in a large wok over medium high heat. To test if the oil is hot enough, toss a couple plantain pieces in. They should sizzle and rise to the top immediately.
- Fry in batches for one to three minutes. The length of time it takes to cook them depends a lot on how thinly you sliced the plantains.
- Transfer to a wire rack to drain any excess oil. Sprinkle with a little salt to serve.
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