The wafer thin plantain chips, apart from being a nice snack, are also an ideal substitute for toasts at breakfast and pairs well with an omelette or fried eggs.
Fried plantain chips
These green plantain slices are deep-fried until crisp and golden, then sprinkled with salt. Whether sliced crosswise like potato chips or lengthwise, they are delicious either eaten as is. All that it needs is a little sea salt. These chips are a healthy, homemade snack for when you’re craving something salty and crunchy. They are also a great, healthier alternative to potato chips.
Plantain Chips Ribbon style
In Seychelles the plantain chips are made from a very sought after local plantain called banann zanzak. Plantains are easily distinguishable from other bananas as they are larger and heavier. One distinction is that they are usually harvested green and they ripen after a few days when they turn yellow. The flesh is somewhat firmer than other bananas and considerably less sweet when raw, which is why it is always cooked. It is also not easily digestible when raw.
Bannann Sanzak
Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. They may have some bruising, but don’t be discouraged. Unlike a banana, the skin on a plantain is typically thick enough to protect the flesh within.
How do I peel the plantain?
The peeling of green plantain can be quite challenging for the uninitiated because the skin does not peel off that easily. A ripe plantain is far easier to peel. An efficient and less frustrating way to do it is as follows:
- Place the plantain on a board and cut off both ends, and discard the tips. This is a step that is definitely different from peeling a banana, but you will need the ends of the plantain to be open in order to peel it.
- Hold the plantain firmly. Using the tip of the knife, slit the peel along the length of the plantain lengthwise between each angle of the fruit
- Only cut as deep as the peel is thick.
- You may need to slide the knife just under the edge of peel, without cutting into the flesh, to help loosen it.
- Peel the skin side to side rather than lengthwise, using your fingers or with the aid of a knife. It will come off in strips. You may need to use the knife at the edge of each section to help loosen it from the flesh. Don’t worry if a few small chunks come off with the peel. Use your knife to remove any peel remnants left on the flesh.
- The other strips will then be easier to remove.
Tips
Green plantains contain a sticky sap which can be difficult to rinse off, and can stain your clothing and fingernails.
Note that cut plantains will quickly oxidize, so I always have light brine—a teaspoon of salt for each litre of water—ready to drop the prepared pieces into until I’m ready to use them. The brine prevents oxidation, helps season the plantains, and rinses off any residual sap. When you are ready to fry, remove them from the water and pat them dry. Wet slices will create steam when placed in hot oil.
Traditionally these chips are fried, but you may decide to bake them instead. To bake the chips, slice the chips as indicated in the recipe, preheat your oven to about 190° C, line a baking tray with foil and coat with cooking spray or oil. You then place the sliced plantain on the tray, one layer only, and lightly spray. Bake for about 15 minutes; turn the slices and bake on the other side for another 15 minutes or until golden brown.
Other types of plantains have now been introduced in Seychelles and getting quite popular especially the banann Ostralie which has proven to be disease resistant, but the flavour and texture are not as good as the sanzak
Here is the recipe for Plantain Chips or Chips Bannann
Plantain Chips- Chips Bannann
- 2 large green plantains
- Vegetable oil for frying
- Salt
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Place the plantain on a board and cut off both ends, and discard the tips.
-
Hold the plantain firmly. Using the tip of the knife, slit the peel along the length of the plantain lengthwise between each angle of the fruit.
-
Only cut as deep as the peel is thick.
-
You may need to slide the knife just under the edge of peel, without cutting into the flesh, to help loosen it.
-
Peel the skin side to side rather than lengthwise, using your fingers or with the aid of a knife. It will come off in strips. You may need to use the knife at the edge of each section to help loosen it from the flesh. Don't worry if a few small chunks come off with the peel . Use your knife to remove any peel remnants left on the flesh. The other strips will then be easier to remove.
-
Slice crosswise into very, very thin rounds. You may choose to slice it in the traditional by using a sharp knife or you may decide to use a mandolin.
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Heat vegetable oil in a large sauce pan to a depth of 5 cm.
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Gently drop the plantain slices into the oil a few at a time to avoid crowding, cook until crisp and golden, about 5-7 minutes.
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Remove to a paper towel to drain.
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Sprinkle with salt and serve.
- A more trendy way to present the chips is to carefully slice it lengthwise into ribbons using a mandolin and fry as above. A mandoline is extremely sharp, so be careful when slicing. It will always give you consistant thickness
- You may also decide to make your chips with peel on. It tastes as good.
- Do not put all your chips in the oil in one go. If you do so, all your chips will stick together and will not be crunchy. Place one by one. It seems like a lot of work, but trust me, it is worth it. You will ultimately end up with very crispy chips.
- Plantain chips keeps for quite a few days in an air tight container. Place them in the container when they are cold. Otherwise the steam produced, if they are still warm, will make them soggy.
Did you make this recipe?
I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
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