"Plantain chips are my favourite go-to snack - super easy and quick to make. Super yummy and one can get easily addicted. I love to serve it topped with a red cabbage slaw paired with a honey and chilli dressing for extra crunch."
Plantain chips with red cabbage slaw + chilli honey dressing.
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 12mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 2-3 Green plantains (unripe)
- Vegetable oil
- Salt
- Freshly ground pepper
- For Slaw:
- Red Cabbage
- 1 small red onion, finely chopped
- A bunch of fresh flat parsley, chopped
- 4 tsp white wine vinegar
- 4 tsp clear honey
- Salt and freshly ground pepper
- 5 tbsp extra virgin oil
- 1 red chilli, cut in half, seeds removed and finely chopped
- 1 carrot, sliced
Method
Step 1
Cut plantain ends off, peel skin, rinse with water and slice plantains crosswise into very thin slices about 1-2 mm or use a mandolin slicer.
Step 2
In a small bowl, mix a 1/4 cup of water and add salt to it and set aside.
Step 3
Fill a medium-sized skillet with oil and set over medium-high heat until the oil is hot. Add 2 tbsp of salt water and work in small batches and fry plantain until golden for 2-3 mins.
Step 4
Remove the chips and place them on paper towels to absorb any excess oil. Lightly season with grounded pepper
Step 5
Enjoy them hot or at room temperature. Store the remaining chips in an airtight container
Step 6
For the slaw Combine red cabbage, parsley, ginger, red onions, in a medium bowl. Whisk in white wine vinegar, honey and olive oil, salt, ground pepper and small red chilli in another bowl; stir into cabbage mixture and serve on top of the plantain chips. Tip: When frying be sure to step away from the oil - This is because the salt water causes the oil to splatter and can burn if you are not careful*