Plantain Chips Recipe – Jaggery, Cardamom & Cumin Flavored

Last Updated on 1 month by Neha Deshmukh

Plantain Chips Recipe – Jaggery, Cardamom & Cumin Flavored

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s a little bit different, a little bit special, and totally delicious. Well, let me introduce you to these Jaggery, Cardamom & Cumin flavored Plantain Chips. I first made these for Diwali a few years ago, and they were a huge hit – seriously, they disappeared within minutes! They’re a little bit of work, but trust me, the incredible flavor is so worth it.

Why You’ll Love This Recipe

These aren’t your average chips. The combination of sweet jaggery, warm cardamom, and earthy cumin is just… magical. They’re crispy, flavorful, and a fantastic alternative to potato chips. Plus, they’re a wonderful way to experience a little bit of Indian flavor in a fun, snackable way. They’re perfect for parties, movie nights, or just a little afternoon treat.

Ingredients

Here’s what you’ll need to make these amazing plantain chips:

• 4 plantains
• ¾ cup jaggery
• ½ teaspoon cumin powder
• ½ teaspoon cardamom powder
• ½ teaspoon ground ginger
• 3 tablespoons sugar
• 3 tablespoons + ½ teaspoon water
• 4 cups canola oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Plantains: Choosing the Right Ripeness

You want plantains that are mostly yellow with some black spots. Think of it like a banana – not too green (too starchy), and not completely black (too sweet and soft). A little bit of blackening is perfect for that sweet-savory balance.

Jaggery: A Traditional Indian Sweetener & Its Benefits

Jaggery (gur) is unrefined cane sugar, and it has a beautiful, molasses-like flavor. It’s a staple in Indian desserts and adds a lovely depth to these chips. You can find it at most Indian grocery stores. If you absolutely can’t find jaggery, dark brown sugar can be used as a substitute, but the flavor won’t be quite the same. About ¾ cup packed brown sugar will do.

Cardamom & Cumin: The Aromatic Spice Blend

Cardamom and cumin are the heart and soul of this recipe. Use fresh, good-quality spices for the best flavor. Don’t skimp! The aroma alone is worth it.

Canola Oil: Considerations for Frying

Canola oil has a high smoke point, making it ideal for frying. You could also use peanut oil or sunflower oil. Just make sure it’s an oil that can handle high temperatures without burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice the plantains into about ¼-inch thick pieces. Don’t worry about them being perfectly uniform – a little variation is fine. Lay them out on a baking sheet and let them dry for about 10 minutes. This helps them get extra crispy.
2. Heat the canola oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Now, carefully fry the plantain slices in batches for about 5-55 minutes, until they’re golden brown and crispy. Don’t overcrowd the pot!
3. Here’s a little trick I learned from my grandmother: add ½ teaspoon of water to the oil near the end of frying. This creates a little steam and helps the chips get extra crispy.
4. Remove the chips with a slotted spoon and drain them on a kitchen towel.
5. While the chips are cooling, let’s make the jaggery syrup. Melt the jaggery with 3 tablespoons of water in a saucepan over medium heat. Strain the mixture to remove any impurities, then boil it until it reaches 215-225°F (102-107°C) – you’ll want a thick syrup consistency. A candy thermometer is super helpful here!
6. Stir in 1 tablespoon of sugar, cardamom powder, and cumin powder into the jaggery syrup.
7. Now, gently toss the fried plantain chips in the jaggery syrup until they’re evenly coated.
8. Turn off the heat and add the ground ginger and the remaining 2 tablespoons of sugar. Mix quickly until the chips separate and aren’t sticking together.
9. Spread the chips out on a baking sheet to cool completely before serving. This is the hardest part – resisting the urge to snack on them right away!

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Crispness

Drying the plantain slices before frying is key. Also, frying in batches prevents the oil temperature from dropping too much.

Temperature Control for Frying

Keeping the oil at the right temperature is crucial. Too low, and the chips will be soggy. Too high, and they’ll burn.

Working with Jaggery Syrup

Jaggery can be a little tricky to work with. Be patient and stir constantly to prevent it from burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source to ensure it’s vegan-friendly.
• Gluten-Free Confirmation: These chips are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level Adjustment (Cardamom & Cumin): Feel free to adjust the amount of cardamom and cumin to your liking. If you like a stronger spice flavor, add a little more!
• Festival Adaptations (Diwali, Holi): These are fantastic for Diwali, but also work well for Holi or any festive occasion.

Serving Suggestions

These chips are delicious on their own, but they also pair well with a cup of chai or a cooling glass of lassi. They’re also a great addition to a snack platter for guests.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

What is the best way to peel plantains?

Plantains can be a little tough to peel. Score the skin lengthwise with a knife, then carefully pry it off. It’s easier if the plantains are slightly green.

Can I use a different oil for frying?

Yes, you can use peanut oil or sunflower oil as alternatives to canola oil.

How do I know when the jaggery syrup is at the right consistency?

The syrup should be thick and sticky, and it should form a soft ball when dropped into cold water. A candy thermometer is your best friend here!

What if my plantain chips are not crispy enough?

Make sure you’ve dried the plantain slices thoroughly before frying, and that the oil is at the correct temperature. Frying in smaller batches also helps.

Can these chips be made ahead of time?

You can fry the plantain chips ahead of time and store them in an airtight container. However, it’s best to coat them with the jaggery syrup just before serving to maintain their crispness.

Enjoy! I hope you love these plantain chips as much as my family does. Let me know in the comments if you try them, and how they turn out!