Sea Salt + Cyder Vinegar Plantain Crisps

Sea Salt and Vinegar Plantain Crisps

You can buy plantain chips or you can make your own. Unlike potato crisps, these crips are best homemade and freshly seasoned. To prepare this Moorish snack you need a peeler, no fancy machinery needed to achieve those thin crisps. I used a slightly ripe plantain but not too sweet. The reason why I advise the use of a peeler rather than a mandolin is that the texture of plantain makes it slightly dangerous to peel. I have had my unfortunate experience with mandolins in the past. If you insist on using one please ensure you have the use of the guard.

Where can it be bought? What is it?

Plantain can be bought is the “exotic” food section, In England, I have only ever come across them in Tesco. I buy mine from a local Afro-Caribbean shop. It is important I support local businesses and I know I am guaranteed to find my beloved plantain at different stages of ripening. To find out more from this Perfect Plantain post.

Ingredients

Vegetable oil (enough to shallow fry)

1 plantain or more

Sea Salt

Apple cider vinegar or any vinegar of your choice

Method

Peel the plantain, first trimming the ends, then scoring along the lengths of the skin at intervals. Peel a section off at a time to reveal the plantain flesh.

Thinly peel using a peeler. Aim for even slices to ensure even cooking. Place slices of a plate in a single layer and sprinkle with a little salt.

Carefully place the plantain in the hot oil. Enough to ensure they are not on top of each other.

Once golden, remove the plantain crisps from the oil and place on a draining cloth or paper towel.

Sprinkle/spray the vinegar and season with salt.

Repeat the process until all the plantain is cooked.