Plantain trees grow well in tropical climates, therefore it is popular in India, the Carribean and South America. Plantain chips is a popular south Indian snack. I usually make a plantain stir-fry but made an exception yesterday and pan fried the plantains and tossed the chips with spices in true South Indian style. This recipe from Meenakshi Ammal’s “cook and see part 2″ tastes best with raw, green plantains with thick outer skin. They can be found in Indian and Asian grocery stores.
6 raw plantains
1.5 cups oil
2 teaspoons salt
2 teaspoons red chili powder
1/2 teaspoon asafetida powder
1. Cut off both ends of the plantain and remove skin using a knife. Work carefully as plantains can stain clothes and skin.
2. Cut the plantains into thin slices using a mandoline or knife. Spread on a cloth or bamboo tray to prevent them from sticking together.
3. Heat oil in a frying pan. When oil is hot, add the plantain slices and fry till they turn golden brown. Make sure not to crowd them on the pan for best results.
4. Remove chips from pan and drain on paper towels.
5. Add salt, asafetida, red chili powder and a teaspoon of oil to the chips and toss well. Store in an air tight container.
6. You could bake these chips after tossing them in 2 tablespoons of olive oil and spices for 15 minutes, turning slices after about 8minutes in an oven at 400F. I haven’t tried this method. If you do, please let me know the results.