← Nouns Cooking · West & East African

Ingredients

• 3 green (unripe) plantains
• vegetable oil, for deep frying
• 1 tsp fine salt, to taste
• ½ tsp Chilli powder (optional)

Method

1. Top and tail the plantains, score the skin lengthways along the ridges and peel it off with your thumb.
2. Slice the plantains very thinly, about 2 mm, into rounds or long diagonal strips, using a mandoline if you have one. Pat dry.
3. Heat 5 cm of oil in a deep pan to 175°C (350°F). Fry the slices in small batches for 2–3 min, stirring to separate, until golden and they stop bubbling.
4. Lift out onto kitchen paper and sprinkle straight away with salt and chilli powder, if using. Cool completely: they crisp up more as they cool.

Tips

• Green plantains make crisp, savoury chips; slightly ripe ones give a sweeter, softer chip.
• Store in an airtight jar for up to a week.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen 9jafoodie