Plantain Chips | Ethakka Upperi
Delicious crispy plantain chips lightly seasoned with turmeric, green chilies, curry leaves and sea salt.
Equipment
- Slotted or skimmer spoon
- Mandoline (optional)
Ingredients
- 1 unripe plantain
- 1/4 tsp turmeric
- 1/4 tsp sea salt
- 1 1/2 tbsp water
- 2 green chilies slit in half
- 5 Curry leaves
- 2 cups Unrefined coconut oil for frying;
Instructions
- Gather all the ingredients. Mix the turmeric, salt, and water in a little bowl and set aside.
- Cut off the ends of the plantain.
- Make a cut lengthwise down the plantain, just enough to go through the peel. Then gently remove the peel. If you're going to peel more than one plantain then it might be a good idea to oil your hands lightly to prevent the sap from the plantain skin from sticking to your hand.
- Don't throw away the peel, you can make thoran with it.
- Unrefined coconut oil is absolutely essential if you are going for the authentic taste of Kerala chips. Heat 1 - 2 inches of oil in a pan to around 375°F (190°C). Drop one slice to see if the temperature is just right. If it bubbles and floats to the top you are ready to go.
- Taking great care thinly slice the plantain with a mandoline (on the thinnest setting) directly into the hot oil. Alternatively, you can slice them using a knife or a mandoline on to a cutting board beforehand and add them to the oil when it's hot. Give it a gentle stir to prevent clumping.
- Add the turmeric and salt water and stir gently to mix.
- After a minute or two add the curry leaves and the green chilies. Cook for another minute.
- Remove and drain on a kitchen towel.
- Enjoy! In the unlikely event you have leftovers, they can be stored in an airtight container for a couple of weeks.
