Thin plantain slices fried in oil and lightly salted.
Course Snack
Cuisine India
Keyword chips, home made snacks, Kerala, plantain, Snack, Vegan
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Author Syama
Ingredients
3Green Plantains
1 - 2 TspSalt
1/4TspTurmeric
Oil Enough to Fry, preferably Coconut oil
WaterAs needed
Instructions
Take a large mixing bowl and pour 3 to 4 cups of water into . Add turmeric to the water and mix well. Set aside.
Wash and trim the ends of the plantains. Score the skin lengthwise end to end. Be careful not to cut into the flesh inside. Pry the skin open carefully and remove the fruit. Immerse the peeled plantains in the turmeric water, cutting in half if needed. Let it soak in the turmeric water for 10 to 20 minutes.
Mix salt in 1/4 C water to make a saturated (or very salty) saline solution.
Heat a heavy bottomed pan (suitable for frying) and pour enough oil to cover the bottom in about 1 inch depth. While the oil is heating, take out a piece of plantain, pat dry with a kitchen towel and slice into thin rounds.
When the oil has almost reached its smoking point, add a handful of sliced pieces int it. Take care not to crowd the pan.
Keep the heat at medium and fry for a minute, using a slotted spoon turn the chips to evenly cook both sides. Repeat turning every minute or so.
Once the chips begin to turn golden brown and bubbles seem to disappear, sprinkle (or spray) the saline solution on top(See Notes). This creates vigorous bubbling. Once the bubbles subside, turn the chips over once and remove from the oil.
Spread on a kitchen towel to to drain the excess oil.
Repeat with the remaining pieces of plantains.
Cool to room temperature and or store in an airtight container for a few days.
Notes
Safety First - stay away from the oil as you add the saline solution.
Reduce the flame to low and cover with a lid to reduce splattering.
Make the saline solution very salty. There is minimal splattering when a saturated saline solution is used.
Do not pour saline water into the hot oil - think mist.
If unsure, do not spritz with saline solution. Instead add salt to turmeric water, and sprinkle salt over hot chips as it is draining on the kitchen towels.
Cooking time varies depending on the thickness of the chips.
If the chips are thick, lower the heat , remove a piece from oil and crush with your fingers. If it cracks neatly, the chips are ready, otherwise fry over low heat for a few more minutes.
After frying a few batches the oil becomes salty as well, taste test the chips for salt and use less or no saline solution as required.