Plantains are a starchier version of a banana and are popular in Caribbean cuisine. They are versatile, delicious and a welcome change from the classic Pesach staple—the potato. Give plantain chips a try this passover.
- Cook Time
- Prep Time
- 4 green plantains
- Oil for frying
- Salt for flavoring
- Or 2 tablespoons cinnamon + ¼ cup sugar for flavoring
1 Heat a deep fryer or pour oil into a large pot, enough to submerge the plantains.
2 Cut off ends of green plantains.
3 Cut through the peel lengthwise and place in hot tap water for fifteen minutes to make it easy to peel.
4 After fifteen minutes of sitting in hot water, peel the plantains like you would peel a banana.
5 Thinly slice plantains and fry about ten at a time, making sure not to overcrowd fryer.
6 Fry until lightly golden brown for about one minute.
7 Place on paper towels to drain.
8 Season with salt or cinnamon-sugar mixture.
9 Store in airtight containers or zip-lock bags.
Serving suggesti on: Serve savory chips with guacamole, and sweet chips with pineapple chutney.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now