There are plenty of snacks you can find on the streets of Nigeria during the day and even at night. Puff puff, chin chin, buns, kuli kuli, and masa are some of the common Nigerian snacks you can easily find around. However, those are just a few of the many amazing snacks we have in the country. There are other snacks, some of which aren’t readily available like the snacks mentioned above. You don’t see them on a regular basis, except when you go to a supermarket, or you know a particular hawker or vendor to purchase from. One of such snacks is plantain chips. These crunchy snacks have two types, ripe plantain chips, and unripe plantain chips.
You don’t have to wait for a hawker to pass by or drive down to the supermarket to buy plantain chips. It’s a quick and easy snack you can make at home.
Making plantain chips at home is much better than store-bought chips. It’s true that store-bought chips are very convenient, but nothing beats the quality of homemade chips. You’ll get to craft your own chips using a healthier oil choice, reducing preservatives, and tweaking your flavors to your liking. In this article we’ll walk you through the simple process of making plantain chips.
Ingredients
- Ripe plantains
- Vegetable oil
- Salt (optional)
- Other seasonings (optional, e.g., chili powder, curry powder)
Equipment
- Sharp knife
- Cutting board
- Large bowl
- Pot for frying
- Tongs
- Paper towels or newspaper
Guide To Making Plantain Chips
Preparing the Plantain: First things first, carefully peel off the skin of the ripe plantain. You can cut off both ends of the plantain, and make a shallow slit with a knife along the skin, to remove it easily.
Using a sharp knife, a mandoline slicer or grater if you have one, cut the plantains into thin and even slices. The thinner the plantain sizes, the crunchier it gets. Put the slices in a bowl of cold water, to stop them from turning brown.
Drying the Plantains: Pour out the water and place the plantain slices in a sieve to drain. After that, use paper towels to gently pat each slice dry. Make sure there’s no extra water, so the oil doesn’t splatter later when frying. Lay the dried slices on a clean wire rack or a tray, whichever one you have. Let them sit for a few hours to dry completely.
Frying the Plantains: Pour vegetable oil into a deep pot or frying pan, and let that heat up over medium load. Wait until the oil is hot before frying the first batch of plantain slices. You can test this by dropping it in one slice. The oil should sizzle if it’s hot. Once the oil is hot, carefully drop a few slices into the oil, but don’t crowd the pot. Fry them until they’re golden brown and crispy. However, don’t forget to occasionally flip the slices to the other side. Use a slotted spoon to scoop out the chops and let the extra oil drip back into the pot.
Seasoning: Adding seasoning to your chips is optional, though I think it would elevate the taste of your chips. If you’re considering adding seasonings to your chips, you have to do that when the chips are still warm. All you have to do is sprinkle it with salt, paprika, or chili powder.
Draining and Cooling: Next, place the hot chips on a plate lined with paper towels or clean newspaper to soak up the oil. Lastly, let the chips cool down before storing them. If you store them when they’re still hot, they might lose their crunch.
Bottom Line
Plantain chips are a popular snack in Nigeria, but making them yourself is way better. You can pick your own ingredients, use healthier oils, and make them taste just how you like. Plus, it’s super easy and way tastier than the ones from the store!
