Kpekere (Plantain Chips)
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These are similar to potato crisps (chips in the USA). Semi-ripe plantains will produce a slightly sweeter crisp than green plantains.
Ingredients
- 4 firm plantains (green or semi-ripe (green ones will be lighter in colour when fried))
- Vegetable oil for frying
- Salt to taste
Directions
| 1. | Slice the plantains as thinly as you can (lengthwise or in rounds), and soak in a bowl of cold water for 5 minutes to help reduce the starch content. Drain thoroughly, using kitchen paper to absorb excess moisture. |
| 2. | Deep fry until crisp and golden (or bake in the oven at 175 degrees Centigrade/350 degrees Fahrenheit/Gas Mark 4 for about 25 minutes). Place on kitchen paper to drain any excess oil. |
| 3. | Season with plain or flavoured salt. Serve warm or cold: on their own or with a dip such as tomato and cucumber salsa. |
Note
- If using green plantains, rub some vegetable oil on your fingers to prevent the plantains from staining them
- The plantain chips will keep in a sterilised air-tight container for several weeks, if you can keep them that long.
Variations
- In addition to the salt, dust with some chilli powder and/or lime rind.
- Alternatively, curry powder or other favourite spice mixes may also be used.