Ingredients
Ingredients
- 1 Plantain (Kerala banana)
- 1 Tbsp coconut oil
- 1 Tsp turmeric powder
- Salt to taste
- 2 Cups water (for soaking)
Instructions
- Peel the Plantain: Slice off the ends and peel the plantain using a peeler or knife. To make peeling easier, cut 2-3 slits lengthwise along the plantain skin, then separate gently.
- Soak the Plantain: Mix turmeric powder in a bowl of water and soak the peeled plantain slices for at least 30 minutes to enhance color and flavor. After soaking, pat dry thoroughly with a kitchen towel to remove excess moisture.
- Slice Thin: Using a mandolin slicer or a sharp knife, cut the plantain into ultra-thin slices to ensure crispiness when air fried.
- Toss with Oil & Seasoning: In a bowl, gently toss the plantain slices with coconut oil and turmeric powder. Sprinkle salt evenly over the slices for seasoning.
- Air Fry: Arrange the slices evenly in the air fryer basket, overlapping slightly if needed. Set the air fryer to 150°C (350°F) and cook for 10-12 minutes on the AIRFRY programme. Flip and turn the slices every 5 minutes to dry them out evenly. Once the slices lose their wet appearance, increase the temperature to 180°C (350°F) and cook for an additional 2-3 minutes, checking every minute. Remove any chips that crisp up early to avoid burning.
- Cool to Crisp: Let the chips rest after cooking; they will become crisper as they cool.
- Season and Serve: Optionally, sprinkle more salt to taste before serving these crunchy, wholesome plantain chips as a snack or side dish.
Notes
- Use Kerala banana or green plantains for authentic flavor and crispiness.
- Be sure to dry the plantain slices well after soaking to avoid soggy chips.
- Flipping frequently during air frying ensures even cooking and prevents burning.
- Store cooled chips in an airtight container to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: Kerala, Indian
