Plantain chips — Nigerian green plantain crisps

🍌 Thin green-plantain rounds fried until crisp and lightly salted. Makes six snack portions; the frying bath is not all absorbed.

Ingredients

• 3 firm green plantains, about 600 g peeled flesh
• 750 ml–1 litre neutral frying oil, depending on pan
• About 2 g fine salt, adjust to taste

Preparation

Wash skins, trim ends, slit lengthwise and carefully peel firm green plantains.

Slice into even 1–2 mm rounds using a guarded mandoline or knife. Remove unusually thick pieces.

Spread on a clean towel or absorbent paper and dry thoroughly. If held in water, drain and completely dry first.

Heat oil to about 170°C in a deep pan filled no more than halfway. Prepare skimmer and paper-lined tray away from flames.

Add a small batch of dry slices carefully. Separate gently and do not overcrowd or allow oil to smoke.

Fry about 2–4 minutes per batch until pale golden and almost crisp. They firm up as they cool; let oil regain temperature between batches.

Drain briefly on paper, then spread thinly on a dry rack or platter. Lightly salt while hot. Repeat, about 20 minutes frying in total.

Cool fully for about 10 minutes before eating or sealing. Adjust salt moderately; serve six small portions. Store airtight and dry, preferably use within two days.