Alloco Chips (Crispy Plantain Chips)
Ingredients
- Plantains:
- 3 to 4 large green plantains (they should be very firm and green for maximum crunchiness).
- Seasoning:
- Salt.
- Optional: A pinch of chili powder or ginger powder to enhance the taste.
- For frying:
- Vegetable oil (enough for deep frying).
Instructions
1. Peel the plantains Cut both ends of the green plantain. Use a knife to make a shallow cut along the length of the skin, then remove it with your fingers.
Tip: The skin of green plantains is tough; you can rub your hands with a little oil to prevent them from becoming sticky.
2. Slice thinly To get the perfect crunch of a “chip”, the slices must be very thin. Use a mandolin or a very sharp knife to cut the plantain into thin slices or long strips.
3. Soak (Optional but recommended) Some versions, including Sala's, involve briefly soaking the slices in salted water for 5 minutes, then draining and drying them thoroughly before frying. This allows the salt to penetrate the chip well.
4. Fry Heat the oil in a deep saucepan until hot (around 180°C). Dip the slices one by one so that they do not stick together. Do not overcrowd the pan. Fry until golden yellow and produce a “dry” or harsh sound when handled with a slotted spoon.
5. Drain and season Remove the chips and place them on absorbent paper to remove excess oil. If you haven't soaked them in salt water before, sprinkle them with salt (and optional spices) immediately while they're still hot.
6. Service and storage Let them cool completely so that they reach their maximum crispiness. Serve as a snack or store them in an airtight container to stay crunchy for several days.