Recipe courtesy of Bal Arneson
Fried Plantain Chips
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 28
- Saturated Fat
- 2
- Carbohydrates
- 59
- Dietary Fiber
- 5
- Sugar
- 27
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 46
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 tablespoon garam masala
1 tablespoon smoked paprika
A pinch of salt
A pinch of pepper
4 unripe green plantains or bananas
4 cups vegetable oil
Directions
- In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
- Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
- Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
- Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
- Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.