1. Plantains - 3 large
2. Coconut oil or other vegetable oil - enough to deep fry the chips
3. Water - 1/3 cup
4. Salt - 2 tsp
5. Turmeric - heaped 1/2 tsp
1. Mix ingredients 3-5 and set aside.
2. Pour oil into a large kadai. Place it on a burner in medium high heat.
2. To peel plantain, cut the ends and then cut each plantain into halves.
3. With a knife remove a strip of the peel from top to bottom.
4. Place the entire length of the sharp edge of the knife underneath the peel and gently lift in an upward and forward movement all around the plantain. The peel will separate easily from the plantain.
5. Remove any remnant green peel that you see in the plantain.
6. Keep the peeled plantain immersed in water until you are ready to fry the chips.
7. Remove two halves of plantain at a time from the water and wipe it dry. Cut a thin slice of plantain and drop it into the oil. It should sizzle and rise to the surface right away. Now the oil is ready to fry the chips.
8. Use mandoline slicer to slice the plantain directly into the hot oil.
9. Once the sizzling almost stops, add 1 Tbs of the turmeric salt water mixture into the oil and mix the chips well with a slotted spoon. There will be a lots of bubbling and sizzling at this point again.
10. Once the sizzling stops, fish out the chips with a slotted spoon and let it drain on a paper towel.
11. Process remaining plantains in a similar manner. Store in an airtight container for a maximum of 1 week.
12. Enjoy with a hot cup of chai. Tastes Yummy!