Fried Plantain Chips

Ingredients

• 3ripe plantains — sliced
• 80 mlpalm oil
• 1/2 tspfine sea salt

Method

1. Begin by peeling the 3 ripe plantains. To do this, cut off both ends of each plantain, then make a shallow slit along the length of the skin. Use your fingers to gently peel away the skin, revealing the flesh underneath.
2. Slice the peeled plantains into thin, even rounds, about 1/8-inch thick. Consistent thickness ensures that the chips cook evenly and achieve a uniform crispness.
3. In a large, heavy-bottomed frying pan, heat 80 ml of palm oil over medium heat. The oil should be hot but not smoking, ready to fry the plantain slices to a golden perfection.
4. Carefully add the plantain slices to the hot oil in a single layer, ensuring they do not overlap. Fry them in batches if necessary to avoid overcrowding the pan, which can lead to uneven cooking.
5. Fry the plantain slices for about 3 to 5 minutes on each side until they turn a rich golden brown and are crispy around the edges. The aroma will be sweet and nutty, characteristic of well-fried plantains.
6. Once fried, use a slotted spoon to remove the plantain chips from the oil, allowing excess oil to drain back into the pan. Transfer them to a plate lined with paper towels to absorb any remaining oil.
7. While the chips are still warm, sprinkle them with 1/2 tsp of fine sea salt. Toss gently to ensure even seasoning. Serve the plantain chips warm, sharing them as a delightful snack or side dish.