What you should know before Frying:
- Use salt directly on the plantains.
- Doing this ensures that salt the gets into the plantain surface.
- Slice the plantains using a mandoline slicer or the slicing side of a box grater.
- It ensures thin even slices that will cook evenly.
- Also, do not gather the sliced plantains and place into the oil all at once, by doing this several plantain will stick together and will eventually not turn out soft and not crunchy.
To avoid having soft ships, place your sliced plantains one after the other into the oil.
It seems like a lot of work but trust me, it is worth it because by doing so you will get a whole batch of ultra crispy chips!
That’s all there is to it.
Question is how do I make plantain chips?
First get the following ingredients
- Ripe/Unripe Plantain
- Vegetable Oil: enough for deep frying.
- Salt to taste
Side note: When making plantain chips with ripe plantains, ensure that the plantains are just beginning to ripe and still very hard.
Soft plantains never get crunchy if used for this snack.
Before you frying the plantain here’s what you should do:
1. Wash and peel the plantains.
2. Thinly slice the plantains into a bowl of water. It is advisable to use a vegetable slicer to slice the plantains.
The water helps prevent the plantain slices from changing colour.
3. When done, add salt to taste and stir.
4. Transfer the plantain slices to a sieve to drain the water.
1. Heat some vegetable oil till hot.
2. Put the slices of plantain into the oil in such a way that they are not stuck together.
3. Stir till the plantains are bright yellow and crunchy.
If using ripe plantains, they will be deep yellow.
4. Transfer the plantain slices to a sieve lined with paper towels.
5. Store in air-tight containers when they have cooled down completely and munch away whenever you want.