Fried Plantain Chips
As some of you probably know, plantains are a type of banana indigenous to southeast Asia, Oceania and northern Australia. They are larger, firmer and contain less sugar than their better-known, smaller counterparts that some of us eat at breakfast. The plantain is, however, a versatile food that can be prepared a variety of different ways and for a variety of different meals, from breakfast to lunch to dinner to dessert.
While it is fairly exotic here in north America, it is a common food many other places in the world.
INGREDIENTS
- 1 plantain (more if you're cooking for a group). Many modern grocery stores stock them, though you can likely find them in many different world market stores. Ripeness is important -- if a plantain is soft and malleable to the touch, then it is very ripe and best used for something sweet. Find one that is firm to the touch (indicating the early stages of ripeness).
- 1/2 cup cooking oil - I suggest peanut oil, but vegetable works as well. Depending on the size of your pan, you may need to tweak the oil amount. Use your best judgement, just remember that too much oil can make things overly greasy, and too little will result in burning the fruit.
- Kosher salt (to taste)
First, place oil in skillet and begin to heat. Ultimately it should heat to medium-high, or until you can flick a few drops of water at it and hear it crack. DO NOT turn the burner up too high, else you may have an oil fire on your hands.
Next, skin the plantain. This is easily done by first taking a sharp knife and cutting the fruit in half (pictured below):
Next, make a shallow cut lengthwise down the side of the skin. You should then be able to use your hands to slowly pull it off the fruit. Take care not to damage the fruit. Repeat process for the other half. When you're finished, thinly slice the plantain as pictured:
Take your time, you don't want the slices to be too thick. Making them thin ensures crispness when fried.
When the oil is ready, gently place the sliced plantains in it (take care not to get splashed with hot oil), using a metal spatula to make sure they don't stick together. Work them in batches (a single plantain usually fries in two batches), turning as needed and removing them when they are golden brown. Try one to make sure they are getting nice and crisp:
As they get done, transfer to a plate covered with a paper towel to soak up excess oil. When they are all cooked, turn off the burner. Transfer plantain chips to a bowl or plate. Add a light coating of kosher salt and toss to coat. If you're keen to add some different spices, go for it! OR, they make a great accompaniment to guacamole:
Check out this month's recipe for Easy Great Guacamole for a great, simple recipe.
Since this is such a quick recipe, I'll save music and technology for the next larger one!
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