Tuesday, 20 March 2012

Crispy paprika plantain chips

I've cooked plantain in all its guises from plain and boiled to roasted to deep fried in hot spices - but I seem to return to my good old fail safe: the chip...or crisp...either way, they're damn tasty and perfect for mid-week snacking. Let me share my recipe with you and I defy you to return to Walkers after munching through a bowl.


1 or 2 medium sized hard plantains
250 ml of virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon hot cayenne pepper
1/2 teaspoon Cornish sea salt or equivalent

1) Start by cutting up the plantains into slices as thin as you can get them
2) Arrange in a bowl and then heat the oil in a pan until very hot (you can test the temperature by dropping in a slice; if it sizzles madly, you're all set!
3) Fry the chips in small batches( the secret to a really crisp chip is to space them out so they don't touch)
4) Once you've completed frying the plantain, transfer to a bowl and add the pepper. paprika and salt and give it a good mix!

You can give the chips more bite if you like by adding an additional 1/2 teaspoon of cayenne. I like to cool these chips down with a really simple lemon mayonnaise, which consists of the juice of half a lemon with a good dash of salt stirred into your fav mayonnaise.