It’s a simple snack to make and if you have a mandoline slicer it’s done in minutes. This handy dandy device creates an even slice (omg that rhymes). They are super easy to use and clean. But if you don't have one of these, no worries just finely slice your green banana with a knife.
As for your nana's, please don't use those overripe ones you use for smoothies or nicecream. You can find the green unripe bananas at your local 'toko' (Indonesian shop), Amazing Oriental (Asian grocery store) or at the Haagse Markt (The Hague Market).
- Prep: 15 min
- Total: 30 min
- 2 green bananas
- 2 or 3 garlic cloves (I've used red garlic)
- seasoning or regular salt (I used the seasoning salt from Kania, Lidl)
- sunflower oil for frying
- Mandoline slicer (optional)
- Cut two green unripe bananas in very thin slices or use a Mandoline slicer.
- Then heat up some oil (enough for frying) in a pan and throw in the garlic (slice these very thickly so they won't burn). Slowly heat the oil on a low heat so the garlic can infuse the oil. Watch this carefully.
- After 10/15 min you can remove the garlic slices and fry the plantain until they are golden brown. It’s wise to throw them in one at the time as they can stick to each other.
- When the plantain chips are ready, let them sit on some kitchen towel paper. From here on you can season the crisps with any salt you have on hand. If you happen to have a Lidl around, use their seasoning salt by Kania. It’s so good!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!