Plantain Chips are crunchy Nigerian snacks made with either ripe or unripe plantains. When making it with ripe plantains, ensure that the plantains are just beginning to ripe and are still hard. This is so that they will be crunchy when done.
Plantain Chips made with unripe plantains are bright yellow while those made with ripe plantains are deep yellow in color.
- Ripe/Unripe Plantain
- Vegetable Oil: enough for deep frying.
- Salt to taste
Before you fry the plantain
- Wash and peel the plantains.
- 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 color.
- When done, add salt to taste and stir.
- Transfer the plantain slices to a sieve to drain the water.
- Heat some vegetable oil till hot.
- Put the slices of plantain into the oil in such a way that they are not stuck together.
- Stir till the plantains are bright yellow and crunchy. If using ripe plantains, they will be deep yellow.
- Transfer the plantain slices to a sieve lined with paper towels.
- Store in air-tight containers when they have cooled down completely and munch away whenever you want.
Plantain chips made with unripe plantains hardly absorb any oil while those made with ripe plantains absorb some of the vegetable oil during the frying process.