Palla-palla

🥣 Thin green-plantain chips fried until crisp and lightly salted. This page specifies banana rather than tuber chips.

Ingredients

• 400 g green plantain, peeled flesh weight
• Neutral frying oil, about 700 ml depending on the pan; not all consumed
• ¼ teaspoon fine salt, adjusted
• Cold water for a brief rinse if needed

Preparation

Wash plantains and slit skins lengthwise to peel. Use firm green fruit and weigh peeled flesh.

Cut even slices 1–2 mm thick with a controlled knife or mandoline with its finger guard. Do not expose fingers to finish a tiny piece.

If slices stick, rinse briefly in cold water to separate. In every case dry both sides thoroughly on a clean cloth or suitable paper.

Heat oil in a high-sided pan, no more than half full, to about 170°C. Prepare a draining rack or paper.

Add a small batch of separated slices. Fry about 2–4 minutes, moving gently, until golden and crisp. Adjust for thickness without dark browning.

Drain and allow oil to regain temperature before further small batches. Salt chips lightly while warm.

Cool fully and check crispness before sealing airtight. Serve four small snack portions.