1. Unripe plantains 4 nos
2. Turmeric powder ½ tsp
3. Oil for deep frying
4. Salt as needed
5. Water 2 cups + ½ cup
- Wash the plantains well and pat dry. Peel off the skin. In a bowl, add 2 cups water and turmeric powder. Soak the plantains in this for at least 30 minutes. Drain and dry the plantains using a paper towel. Now slice the plantains into thin rounds. Make sure that they are thinly sliced into even pieces.
- Add salt into half cup water with a pinch of turmeric powder. Mix well and set aside.
- Heat oil in a deep pan and add the sliced pieces in batches. Using a slotted spoon, stir frequently to avoid clumping. When they bubble up to the surface ( a sign they are half ready), add 1-2 tsp of salt water to the oil and continue frying until crisp (This may cause little splashing of oil, so please stay away from the burner or be very careful while doing this.). Drain excess oil onto a paper towel or newspaper and make sure the chips are completely cooled before storage in an air tight container.