As I got interested in cooking I used to think about preparing this at home. First to begin with I needed a good slicer. Finally I got a mandolin slicer that slices the plantain in the desired thickness. Very thin slices will burn them very quickly when put in hot oil. Very thick ones will fry them leaving uncooked in the middle. Hence the slices have to be just right.
The bananas that are used for this shouldn’t be very old and avoid refrigeration if possible. I have not had desired results with the above two. I have always got fresh bananas and made the chips right away or kept it outside and made them the next day.
- 10 Nendran chips bananas
- Salt to taste
- Oil to deep fry
Spread the chips on a flat surface or cloth , this ensures that any slime on the banana will dry off and they will not stick to each other in oil.
Deep fry in moderately hot oil in batches till the hissing sound stops completely. Take care not to discolor the chips. Take it out on tissue paper and then sprinkle salt on top. I prefer it this way. Some people add salt water directly to oil but that can cause minor accidents if not careful.
Store the Chips in airtight container and they will stay fresh for upto 15 days.
Enjoy your crisp chips