Plantain Chips make a great snack or side dish to meat, fish or vegetable dishes. I enjoy them with a spicy sauce such harissi or with a sweet chilli sauce as a dip.
Prep: 5 Minutes
Cook: 5 Minutes
300g plantain (green or partially black)
pinch of paprika
oil for deep frying
To Prepare: Preheat oil in a deep fryer or deep saucepan to 180°c-190°c. Peel the plantain by splitting upon the skin and then peeling it off. Slice the plantain into thin slices width wise and place them in a bowl of water.
To Cook: Dry the slices of plantain in kitchen paper then cook them in batches in the oil for a coupe of minutes until are crisp and golden brown, drain them on kitchen paper and then toss them in a a little salt and paprika. Serve them hot or cold on their own or with a dip or side dish. (Here, they are photographed with slices of beef biltong and chili ostrich biltong.)