Well, well, well, it’s plantain chips for the win today. This snack is a doctor’s prescription for everyone. Truly, I’m yet to find anyone who doesn’t like it; plantain chips is for people of all age groups. There’s the ripe, semi-ripe and unripe version of it.
While every other person can enjoy the ripe and the semi-ripe plantain chips, weight watchers, as well as the diabetic and the hypertensive, can comfortably enjoy the unripe version. There is also the spicy and the non-spicy version. So, what’s not to like about this snack?
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Plantain chips are usually thinly sliced into different shapes with the aid of a knife, plantain slicer or potato peeler. Even though it’s often commercially produced to meet the large demand for it, it can also be prepared at home. The ingredients for its preparation are few and readily available.
My gist, today, is on how to make spicy plantain chips. I have about three unripe plantains and two semi-ripe ones in my kitchen; I’ll be using all as my family loves spicy plantain chips. If you want to learn how to make this super delightful snack for yourself and your family, all you have to do is sit awhile and read.
Unripe and semi-ripe plantains
One medium sized onions
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How to prepare
Peel the skin off the unripe plantain. Place the plantain on a clean chopping board and slice thinly.
Sprinkle salt and chilli pepper on the plantain slices.
Pour some oil into a deep saucepan and allow it to heat up.
Next, put an onion bulb and ginger into the saucepan.
Put some of the seasoned plantains into the oil; please do not cluster the saucepan.
Plantain chips are usually dry and crunchy. So, fry till they are golden brown. Scoop the chips out of the oil into paper-lined sieves.
If you want to make your plantain chips even spicier, you can sprinkle some more chilli pepper and ground ginger on it. Toss gently to ensure the spices are absorbed by the chips.
Store in an airtight container and enjoy when the mood strikes.
Featured Image Source: Big Oven
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