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Author Notes: plantain chips was a popular snack for me growing up in india. i could eat a bagful at a time. so here, I have taken that memory and jazzed them up a bit, making them more pleasing to the eye and made it more of a party chip rather than just a after school snack —Priti
Makes 16-20 oz
very green and unripe plantains
cups coconut oil for deep frying
teaspoon cayenne pepper or to taste
- in a shaker bottle, mix the salt, pepper and cayenne. this makes it easier to season the chips as they are done frying. turn on oven to 225'
- peel the plantains. since the skin is very tough, i use a paring knife to first cut the majority of the skin off, and then use a peeler to remove any remnants of the peel.
- In a frying pan, add the coconut oil and put on medium heat to start heating.
- using a mandolin, set at 1/16", start slicing the plantains at an angle, being very careful as you get to the end as the blade of the mandolin is extremely sharp. you should end up with slices ranging from 2 inches to 3 inches in length.
- the slices tend to stick to each other due to the high starch content. when you put them in the hot oil, you have to put them one at a time so that they don't stick in the pan. fry about 20-25 chips at a time. fry for about 3-4 minutes till they are crisp. Remove onto a paper towel lined cookie sheet. season immediately with the spice mix.
- once all the batches are done, put the cookie sheet into the preheated oven for 20 minutes. this allows the chips to become crisp and helps dry out some of the oil.
- cool completely before storing in an air tight container. Enjoy with your favorite dip e.g. guacamole. Or as my daughters do, sit in front of the TV and munch on them till there are no more!
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