Plantain is a staple in most African and Caribbean dishes. This recipe is a favourite of most and it's always served at most events.
For this recipe you require an un-ripened Plantain which helps give the chips it crunch.
4 un-ripened Plantain
1 litre of Vegetable for for deep frying
A Potato peeler
Salt and Pepper to taste
Using the potato peeler slice the fruit into long strips as shown below
Place a saucepan or a wok on a high heat till it's hot but not smoking
Test the temperature of the oil by placing a strip of Plantain to the oil. If it sizzles you have the perfect temperature.
Place the individual strips carefully to the oil, making sure you don't splash any hot oil.
Using a slotted spoon, feel for the crispness (which should take about a minute) of the Plantain. If it's crispy remove and place them on a kitchen towel to absorb any excess oil.
Sprinkle with salt or pepper and serve. Best served with plain roasted peanuts.