MAKING CHIPS FROM PLANTAIN HARVEST

HOW TO MAKE PLANTAIN CHIPS

Once harvested, plantains ripen within a week. I  keep some in the refrigerator to prolong the length of time it will be available for my use. They should however not be kept for too long in the fridge as they will still end up getting ripe anyway. A better option for me is making them into chips which can be preserved for longer period. The chips are delicious so I enjoy eating them anytime.

MAKING THE CHIPS

I usually make two type of chips: a) sweet b) tasteless. For the sweet chips I use plantains that are just beginning to ripe and are still hard while unripe plantain is used for the tasteless.

What you need for the chips

• 3 Ripe/Unripe Plantains (better to limit the quantity till you have mastered the preparation)
• Enough frying oil of your choice to half fill the deep fryer (I use the common groundnut oil available in the market)
• Salt (optional)
• Grounded dried pepper (if you like the spicy taste)
• Hot water ( needed if you are using the unripe plantain

Materials for the Chips

• Deep frying pan
• Cutting knife or Plantain slicer
• Cutting board
• Tray
• Paper towels
• Sieve
• Frying spoon

PREPARATION

1. Rinse the plantain

2. Cut off stem at both ends of each plantain

3. If using the unripe plantain; immerse them in the hot water for 3-5 minutes. This will make the peel come off with ease

4. Make a slit with your knife and peel off the skin

5. Using your board; slice the plantain thinly. Slice into any shape you like but  as much as possible let it be uniform .

I like the round shape. It is easier to have a uniform shape if you are using the plantain slicer. Albeit with constant practice you can achieve that with the knife too. I use the knife anyway.

6. I don’t season with salt often but if you like the salty taste

• Get some warm water
• Add the salt and sliced unripe plantain.
• Leave it for about 5 minutes to absorb.

7. Strain out the water and spread them on a paper towel in a tray

8. If you want the spicy taste sprinkle the pepper while on the tray.

FRYING THE CHIPS

1. Pour the oil in a dry deep fryer and place on gas. Let the oil be hot. I use an Electric deep fryer and the temperature remain constant all through the period of frying.

2. Put the cut slices separately into the fryer so they don’t stick together

3. Use your frying spoon (the perforated one) to stir all through.

4. It is ready when the unripe plantain turns to a bright yellow colour. You can also ascertain readiness when the oil stops making that sizzling or hissing sound. The ripe ones will turn to a pale brownish colour.

5. Bring them out of the hot oil and put in a sieve lined with paper towel. Transfer to a lined tray for it to cool. The paper towel is to absorb the excess oil.

They are ready for eating when they cool a little. Usually I sealed the excess in a transparent nylon and store in the freezer in a well covered container.

You may want to experiment by storing for longer, will be glad to know if they still stayed crispy and for how long.

WHO CAN MAKE PLANTAIN CHIPS

We all can make the chips even without owning a plantain garden. Plantains are cheap when in season. The chips are good snacks to have handy especially if you like munching in between meals. I wonder if one can ever over eat these crispy chips.

CONCLUSION

In conclusion I suggestyou try it and let me know how it turns out. It is a good activity for the grannies out there. A delicacy you can give children that come on visit or go on errands for you. There is joy in sharing.

Further more this is a continuation of my post on Plantain and Banana mini farm. To read more click this link https://www.recipe4growth.com/plantain-banana-mini-farm/