Plantain chips are my weakness! What’s more, you’ll be surprised to learn that I always make a big batch and keep it at home so we can have a great snack whenever we want it. That method, however, never works because once I make plantain chips, they disappear rapidly, vanishing into our tummies!
When I used to buy plantain chips from street vendors, they were one of my favorite foods. I’m looking forward to getting into the kitchen and making some homemade plantain chips. It’s quick and easy to make, and it tastes great!
•3 plantains (green) (unriped and firm to the touch)
- Season with 1/2 teaspoon salt, to taste.
- A frying pan with oil.
Plantains should be peeled first. Remove both plantain tips, then cut a line across the ridges, peel the skin from the cut portion, and pull the entire skin off with your hands.
- Thinly slice the plantains into chips with a mandoline slicer, the slicing side of a box grater, or a knife.
- In a small bowl, combine a quarter cup of water and the salt. Take it out of the equation.
- Pour oil into a deep pan to a height of 4 inches. Heat the oil on high for around 10 minutes (the oil should be 350 degrees Fahrenheit hot). Reduce the heat to medium and add two tablespoons of salt water, stirring constantly. One by one, plantains should be added. (I added half of the plantains at this point.)
- Gently stir the plantains and fry for about 5 minutes in the oil, stirring occasionally. Remove the chips from the pan and place them on a paper towel to soak up any excess oil.
- Once the chips have cooled, eat them. Plantain chips can be kept fresh for a long time in an airtight container or a Ziploc bag.
Thanks for reading.
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