It’d be a fair statement to say that plantains and I got off on the wrong foot. More specifically, I spent almost $10 for four plantains at Whole Foods and used half of them to make plantain chips that were so bad that they would have gone straight to the compost bin if I were less of a cheapskate.
The recipe in question marinated plantain slices in a spice paste prior to frying them. Sounded OK but the spice mixture slid off the chip, resulted in a bland plantain chip as well as a pot full of very spicy, messy, and ruined oil.
I decided to give another try, this time saving the spices for a dry dusting after frying. The result? Soooo much better. Bring out your mandoline or vegetable peeler for this one- you want the slices to be as thin as possible to get them crispy. Slice them too thick and you’ll get a doughier texture. Still good, but not quite what we’re going for here.
The chips get a nice dusting of a salty-sweet spice mixture to finish them off.
Kelewele- Spicy Plantain Chips
Yield: 4 snack-sized servings
* 2 medium-ripe plantains, sliced as thinly as possible on a diagonal
* oil for shallow frying
* 1 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon sugar
Heat about an inch oil in a large, heavy skillet or saucepan over medium-high heat until it reaches approximately 350 degrees. In batches, fry the plantains until browned, turn over and brown other side. Remove to a paper towel-lined plate to drain. Repeat until all the plantains have been fried.
Combine the salt, ginger, cayenne and sugar in a small bowl or bag. Sprinkle some of the seasoning over the chips and serve.