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.
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 youuse the green, unripe plantains for this recipe, they are not really sweet. Sprinkle them with a little salt if you want. Very nice.
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.
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- 3 large unripe plantains
- Oil for deep frying
- 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.