Masala Plantain Chips
Like many other recipes on this site, these seriously good and super addictive Masala Plantain Chips as an accidental find. But an accident that will be repeated many times more. At base you need plantains and oil and spices to make you happy. As for the accident, well I got a delivery of plantains instead of bananas. As simple as that. So it is a simple accident resulting in a simple but good recipe. Actually we might be in the business of plantain recipes for a few days as I received about 4 pounds of this stuff.
Some tips and techniques
These chips can be only be made with unripe plantains. They need to be thinly sliced and then soaked in cold water for about 30 minutes. This is done to release the sticky loose starch. It will look a little weird. But after 30 minutes you are ready for frying and making your plantain chips. As a rule, I did try air frying a batch and have to confess I was underwhelmed with the results. Acceptable but does not quite make the mark. However, yes it does save you some time and calories. Another great wholesome snack are these fried chickpeas.
A note on the chips, I made a small batch using 2 plantains, they disappeared within minutes. So if you are going to take the time to make these make a large batch or do not tell me that I did not warn you. They are quite addictive with a nice and spicy condiment. I served this with a lovely spicy Indian peanut chutney. We had idlies earlier in the day and had some chutney left over.
And life has they say has been fine. Busy, but cannot complain. Even the cool weather is ok as long as the afternoons are bright and sunny.
How to Enjoy these Plantain Chips
As a snack, these plantain chips are perfect by themselves. They make for a great chip to pair with fresh and flavorful guacamole.
Ingredients
- 2 unripe plantains
- Oil for Frying (about 2 cups Canola oil)
- 1/2 teaspoon amchur (dried mango powder)
- 1/2 teaspoon powdered black pepper
- 1/2 teaspoon black salt
- 1/4 teaspoon red cayenne pepper
Instructions
- Remove the tops and tips of the plantains. Peel the plantain using a sharp paring knife.
- Thinly slice the plantains and place in a container of cold water. Rinse and shake off the excess starch and change the water again after 15 minutes. Let them soak another 15 to 30 minutes.
- Drain thoroughly in a colander.
- In a medium to large wok, heat the oil until smoking. Add the chips without overcrowding the pan, and fry for about 3 to 4 minutes. The chips will turn and feel firm, hard and crisp.
- Remove from the oil using a slotted spoon, allowing the oil to drain before placing on a paper towel lined plate.
- Mix the amchur powder, black pepper, black salt and red cayenne pepper.
- Enjoy with or without a condiment.