I doubt there’s any Nigerian who hasn’t tasted plantain chips, some might claim to dislike it but we can all agree that most love it. Personally, I prefer the ripe plantain chips fried in Palm oil (or red oil as the Easterners call it, why though?)

If you’re interested in making the unripe chips then follow the instructions below

INGREDIENTS

4 large green (unripe) plantains
Salt to taste
Vegetable, canola or groundnut oil for frying (about 3-6 cups)

DIRECTIONS

Add oil to large pot with depth, place on medium heat and leave to come to 375degrees ( you can always test the heat level of the oil with a small piece of plantain)

In the meantime, peel the plantains. Using a mandoline or very sharp knife, thinly slice the plantains (length wise or width wise).

Fry the plantain 8-12 strips at a time until golden. (it is important that you do not crowd the pot with plantain , if you fry too many at a time there is potential for the chips to come out soggy)

Transfer the plantains to a paper towel-lined bowl, sprinkle with salt.

Repeat the last 2 steps until all the plantains are fried.

feel free to add your own tips


http://www.asukumagazine.com/how-to-fried-plantain-chips/