Kitchen Recipe
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Sri Lankan Ash Plantain Chips
Thinly sliced, deep-fried green ash plantains tossed with salt and chili powder. A starchy, crunchy, addictive snack.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- green ash plantains (alu kesel)
- oil for deep frying
- turmeric powder
- salt
- red chili powder
Equipment
- Mandoline slicer
- Deep fryer
Instructions
- 1
Peel & Soak
Peel the green ash plantains. Soak briefly in turmeric water to prevent them from turning black.
- 2
Slice
Slice very thinly using a mandoline. Pat completely dry with a paper towel.
- 3
Fry
Deep fry in hot oil until they stop bubbling and turn crispy and golden.
- 4
Season
Drain on paper towels and immediately toss with salt and red chili powder.
Cooking Tips
- The plantains must be completely green and unripe. If they are slightly yellow, the chips will be sweet and soft instead of crispy.
- Drying them after soaking is crucial to avoid dangerous splattering in hot oil.
Variations
- Black Pepper Chips: Use cracked black pepper instead of chili powder.
Chef's Notes & Storage
- A classic accompaniment to rice and curry, but also widely eaten on its own as a snack.
Nutrition Estimate
210 calories · 2g protein · 32g carbs · 9g fat · 4g fiber per serving
