Salted Plantain chips (Nigerian local snacks)

To make crispy salted plantain chips, start by washing and peeling unripe plantains. Slice them thinly using a sharp knife or slicer, as thinner slices will yield crispier chips. Heat vegetable oil in a medium non-stick pan for about 5-7 minutes, then add a pinch of salt. Carefully add the plantain slices, ensuring not to overcrowd the pan, and fry for about 10 minutes until they are golden brown and crispy. Drain on paper towels and store in an airtight container.

Yes, salted plantain chips are naturally gluten-free, making them a great snack option for those with gluten sensitivities or celiac disease. Just ensure that the vegetable oil used for frying is also gluten-free.

If you want to substitute vegetable oil for frying plantain chips, you can use other oils with high smoke points such as coconut oil, canola oil, or peanut oil. Each will impart a slightly different flavor, so choose one that complements your taste preferences.

To keep your homemade salted plantain chips fresh, allow them to cool completely after frying, then store them in an airtight container. This will help maintain their crispiness. For best results, consume them within a week, but they can last longer if kept in a cool, dry place.

Salted plantain chips pair wonderfully with a variety of beverages. You can enjoy them with fresh fruit juices like pineapple or orange juice, or even with soft drinks. For a more traditional pairing, try serving them with a chilled Nigerian zobo drink or a refreshing coconut water.