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