Pekere: Nigerian Unripe plantain chips
These chips are so crunchy, tasty and addictive. Guess what? They are super easy to make.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 -4
- 3 green plantains
- 2-3 cups Oil for frying
With a knife, Cut off both ends of the plantains, and peel the skin by making 3 or four slits length wise on and then pulling the skin away from the Plantains
With a sharp knife or mandolin slicer, Slice plantains thinly across vertically crosswise into very thin slices.
Heat up all. Then fry plantain chips for 2-3 minutes scoop out and then transfer to paper towel. Sprinkle some salt to taste.
Allow to cool and enjoy or store in an air tight container for later. ( can store for up to 3 days.)
Preheat oven to 375 F
After cutting into thin slices as stated above, put the slice in a bowl add about one Tbsp of oil (for the 3 Plantains)
Toss till Plantain slices are well coated.
Arrange the slices on a parchment paper covered baking sheet
Sprinkle some salt on the slices, then bake for about 18 mins or until they are golden brown at the edges,
Test oil by tossing in one or two slices of plantain if it bubbles with the shhhh sound then it’s ready for frying. If test Plantain darkens too quickly then the oil is probably too hot. Turn off heat for about a minute and start over.
I prefer to add the salt after frying because I find that sometimes adding salt before frying when frying a large quantity makes the subsequent batches less crunchy because they absorbed the salt for a longer time than the first batch.