Plantain chips
These crispy, easy to make plantain chips are soon going to be your favourite evening snack. Pair it with a nice hot cup of chai or coffee and share it with your friends and family!
Ingredients
- 2 large raw plantains called nendra Pazham in Kerala
- 1 tsp salt
- 2 tsp turmeric
- 4 cups water
- Coconut oil for frying
Instructions
- Slit the tops and peel the the plantains, with greased hands if necessary (sometimes they could get sticky/slimy).
- Pour 4 cup water in a large bowl with 1 tsp salt and 1 tsp turmeric and stir.
- Soak the plantains in this bowl for about 30 minutes.
- Drain off the water and soak excess moisture with a kitchen towel.
- Then, slice to medium thickness (with a mandolin, preferably).
- Drop them in hot coconut oil in batches of one layer, to avoid clustering.
- Make a turmeric water concentrate with 1 tsp turmeric, 1 tsp salt and 2 tbsp water.
- Pour a tsp of this concoction into the frying chips (making sure to stay at a safe distance). This gives the chips the classic bright yellow colour.
- Stir occasionally, and fry on medium flame.
- Fry for about 10 minutes or until crispy but not golden brown.
- Remove excess oil with a kitchen towel.
- Enjoy plantain chips hot, with a cup of chai or store in an airtight jar for up to a month.
Tried this recipe?Let us know how it was!