Plantain Chips

I don’t get plantains so often in my city. I will have to drive for an hour to an Asian store to get ‘em. And naturally that doesn’t happen very often. But I had to visit the store this week (You should have guessed it by now. Yes, I was on a jackfruit hunt :-D) and I grabbed a few firm, big plantains.

Even though we are not big fans of deep fried foods, this one is an exception. Even the sight of potato chips is tiring these days. The recipe is fairly simple and doesn’t require double frying. Slicing them paper thin is the only requisite to attain store-bought crunch.

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Ingredients

Plantains – 2
Chilli powder – ½ tsp
Asafoetida – ¼ tsp
Turmeric powder – ¼ tsp
Salt – 1 tsp

Method

Slice plantains paper thin using a mandoline. Separate each slice before frying, else they will clump up and not crisp in the oil. Mix dry powders together and keep it handy in a bowl.

Take about 2 cups of oil in a skillet on a medium-high flame. Fry plantains in batches, taking care not to overcrowd the oil. As soon as one batch of chips come out of oil, season them with the above prepared spice mixture, while they are still hot.

Allow them to cool and transfer to an airtight container.

22 comments:

Anjali said...

Yummy. Nice picture

sra said...

The pix are tempting me to do many things - get this thing called a mandoline, take to deep frying, and buy some chips for dinner as soon as the day's over!

Sia said...

gorgeous pic...

ushaprashanth said...

looks like an easy job!

Sukanya said...

Hello Suganya,

Home made chips is yummy. When I make it at home, I do it a bit differently to have an even spread of spices and salt on the chips.

Mix salt, pepper/chilli powder, asfotedia, turmeric powder (optional) in a cup of water and keep it ready. When the chips are half cooked in oil, reduce the flame and carefully sprinkle two spoons of the spice water. I know it is frightening to hear water sprinkled on hot oil. Because you have reduced the flame, we need not worry but should just be extra careful. This is learnt with practise.

Cook the chips for some more time, and they will be ready to eat with balanced spread of spices. Learnt this from a chips shop in Kerala. I do this for potato, raw banana and nendrum chips and it works.

Sandeepa said...

Not fond of plantain chips but that pic is really beautiful

Asha said...

Looks almost store bought ,in fact better than those Suganya.I have never made them at home but always buy at Indian store.Looks delicious:)

bee said...

gorgeous. suganyya, mallus will splash some water with salt and turmeric into the hot oil. sounds insane, but the plantains absorb all the salt and turmeric that way.

Priya said...

Those chips look really good. I do get tempted to make them each time I got to the grocery store and get a plantain home. But more often than not they are semi-ripe and of no use ! :(

Hema said...

Hi Suganya,

I have never tried plantain chips at home. Got to tyr this. Great photography too!

DEEPA said...

this is a good one ....even i have to run a long way to the indian store ....i am not able to view the pics....thks for sharing

Gini said...

We talk of making this at home all the time, but never do. This post has really inspired me. Personally, I prefer thicker chips but this looks very tempting. Did you get any jackfruit?

Lata said...

I buy these plaintains from a Mexican Farmer's market which is close to my home every 2 weeks, Next time I will try these. I am a big fan of those plantain kerala chips. I can just eat one big packet at once.

Sig said...

Wow suganya! I've never had such thin plaintain chips... we have the thicker variety in Kerala. That picture is a beautiful work of art, very tempting!

Kribha said...

Nice picture Sugi. I'm a big fan of tapioca and plantain chips. Thanks for sharing.

Suganya said...

Thank you fellow bloggers...

Sukanya, I know the method you are talking about. But as Bee says, it did sound insane. Din't wanna get into trouble when no one is around. You should have noticed the spice mixture is exactly the same, except it is dry. But, thanks for taking time to explain me the actual method. I will probably try this when somebody is around.

Priya, it did happen to me once. The plantains were semi-ripe, but I went ahead and fried them. They were slightly sweeter, but good. But of they are fully ripe, they are not of any use in this recipe. Are you on a blogging break?

Aruna said...

And The award goes to that excellent pic!!!

Suganya what camera do u use ????

Suganya said...

Thanks Aruna. I use Canon Powershot Pro1.

Sharmi said...

my Son loves this and we usually buy it from stores. now will try it at home. thanks

reena said...

i love plaintain chips and yours look fabulous too. i bring mine from kerala (thicker variety). never tried at home.

Prema Sundar said...

Lovely picture...Love this plaintain chips and looking at ur picture Iam hungry..

Prajusha said...

hello suganya,
nice blog and the pics r wonderful
i never tried at home .thanks for the easy yummy yummy recipe:))))

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