How to Make Crispy Plantain Chips
Cut plantains are jealous lovers, always hugging their partners
tightly, so you must be gentle, parting them if you want some tremendous crispy chips.
Unzip their green or light yellow jackets neatly, slice their fresh skins into
the thinnest possible rings; and spread them on a tray like delicate
China wares, then sprinkle them with one-fifth-tear spoonful of salt.
Heat your frying pan for two minutes, pour three ounces
of oil and heat for three more minutes. Nicely lay the rings one by
one inside the heated oil like sleeping babies.
Never drop the sliced rings into hot oil; this act drives oil mad and
makes him act mean -- Usually, he'll jump up before you know it
and gives you some dirty slaps; his slaps always leave ugly marks
on his victims' faces and bodies.
I love plantain chips, so I follow the rules of the game:
I keep in mind; 'never allow a drop of water into the hot oil,' since
doing so could be more dangerous than dropping sliced rings into it.
I always stand in the front of the stove and gently turn the chips with a
long frying fork or a spoon. Plantains chips cook for about seven minutes.
When the chips turn brown, they are done. Scoop them out with a draining
spoon and let the excess oil drip off the sieve for at least a minute.
Taste the chips --
If chewing them sounds like you're frying some onion in hot oil, you
have made some crispy chips!
Uzoma R. Ezekwudo
Copyright © 2001 Motherland Inc. All rights reserved.