Plantain Chips Recipe – Authentic Indian-Style & Extra Crispy

Last Updated on 2 months by Neha Deshmukh

Plantain Chips Recipe – Authentic Indian-Style & Extra Crispy

Hey everyone! If you’re anything like me, you love a good crunchy snack. And let me tell you, these Indian-style plantain chips are seriously addictive. I first made these when I was craving something savory and crispy, and honestly, I haven’t stopped since! They’re so much better than store-bought, and surprisingly easy to make at home. Get ready for a flavor explosion!

Why You’ll Love This Recipe

These aren’t your average plantain chips. We’re taking inspiration from traditional Indian frying techniques to achieve a level of crispness you won’t believe. The turmeric soak adds a beautiful color and subtle flavor, while the careful frying process guarantees a satisfying crunch with every bite. Plus, they’re naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 4 green plantains
• 1 teaspoon turmeric powder
• 3 tablespoons salt
• 1 tablespoon water
• 8 cups water (for soaking)
• Peanut, canola, or coconut oil, as needed for frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Green Plantains: Selecting the Right Ripeness

This is key! You want green plantains – seriously green. They should be firm to the touch, with mostly green skin. A few black spots are okay, but avoid plantains that are mostly yellow or black, as they’ll be too sweet for this recipe.

Turmeric Powder: Quality and Flavor Profile

Good quality turmeric powder will give you the best color and subtle earthy flavor. I prefer using a vibrant, fragrant turmeric – it really elevates the chips. About 5 grams of turmeric powder is perfect.

Oil Choice: Peanut, Canola, or Coconut Oil – Which is Best?

You’ve got options here! Peanut oil is traditional and gives a fantastic flavor, but canola oil is a great neutral option. Coconut oil will impart a slight coconutty taste, which is also delicious. About 2 liters of oil should be enough for frying.

Salt: The Importance of Salt in Achieving Crispness

Don’t skimp on the salt! Salt helps draw out moisture and contributes to that perfect crisp. We’ll use it in a couple of stages for maximum impact.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel those plantains. It can be a little tricky, but we’ll get there (more on that in the FAQs!).
2. Once peeled, chop them into roughly 2-inch pieces.
3. Now, in a large bowl, mix 8 cups of water with 1 teaspoon of turmeric powder. This is where the magic begins! Soak the plantain pieces in this turmeric water for about 30 minutes. This helps remove some of the stickiness and gives them a lovely golden hue.
4. After soaking, drain the plantains and pat them completely dry with a kitchen towel. This is super important – any excess moisture will lead to soggy chips.
5. Using a mandoline slicer (be careful!), thinly slice the plantains – about 1/8-inch thick. If you don’t have a mandoline, you can carefully slice them with a sharp knife, but aim for consistent thickness.
6. Heat about 2 liters of your chosen oil in a deep pot to 350°F (175°C).
7. Fry the plantain slices in batches, being careful not to overcrowd the pot. We want them to fry evenly!
8. After about 5 minutes, when the sizzling starts to reduce, carefully add 1 teaspoon of the salt-water mixture (made by dissolving 3 tablespoons of salt in 1 tablespoon of water) to the oil. This helps create extra crispness. Be careful, it will splatter!
9. Continue frying until the chips are golden brown and crispy – another 2-3 minutes.
10. Remove the chips with a slotted spoon and drain them on paper towels.
11. If you skipped the salt-water step during frying, season the chips immediately with salt.
12. Let them cool completely before storing. Trust me, they’re even better when completely cool!

Expert Tips

Want to take your plantain chips to the next level? Here are a few pro tips:

Achieving Maximum Crispness

Double frying is your friend! For extra-crispy chips, fry them once at a lower temperature (325°F/160°C) for about 5 minutes, then again at a higher temperature (375°F/190°C) for 1-2 minutes.

Preventing Stickiness During Preparation

The turmeric soak is crucial, but make sure to rinse the plantains well after soaking to remove any residual turmeric powder.

Maintaining Oil Temperature

Use a thermometer to monitor the oil temperature. If it drops too low, the chips will absorb too much oil and become soggy.

Variations

Let’s get creative!

Vegan Plantain Chips

This recipe is already vegan-friendly! Just ensure your oil choice is vegan-approved.

Gluten-Free Plantain Chips

Naturally gluten-free! These are a fantastic snack for those with gluten sensitivities.

Spice Level: Adding a Touch of Heat

My friend Priya loves to add a pinch of cayenne pepper to the salt-water mixture for a spicy kick. Feel free to experiment!

Festival Adaptations: Serving During Diwali or Other Celebrations

These chips are a huge hit during Diwali! They make a wonderful crunchy accompaniment to savory snacks and sweets.

Serving Suggestions

These plantain chips are perfect on their own, but they also pair beautifully with:

• Your favorite chutney
• A spicy yogurt dip (raita)
• As a crunchy topping for salads
• Alongside a bowl of dal

Storage Instructions

Store the completely cooled chips in an airtight container at room temperature. They’ll stay crispy for up to 3-4 days, but let’s be real, they probably won’t last that long!

FAQs

Got questions? I’ve got answers!

What is the best way to peel green plantains?

It can be tricky! Score the skin lengthwise in a few places, then use a knife to gently pry the skin away from the flesh. It helps to have a bowl of water nearby to prevent discoloration.

Can I use a different type of oil for frying?

Yes, you can! Sunflower oil or vegetable oil will also work, but they may not impart as much flavor as peanut or coconut oil.

Why do the plantain chips become soggy quickly?

This usually happens if the plantains weren’t dried thoroughly before frying, or if the oil temperature wasn’t hot enough.

How can I make these chips ahead of time?

You can slice the plantains and soak them in turmeric water a day in advance. Store them in the refrigerator until ready to fry.

What is the purpose of soaking the plantains in turmeric water?

The turmeric water helps reduce the stickiness of the plantains, adds a beautiful color, and imparts a subtle flavor. It’s a traditional Indian technique that really makes a difference!