Street Food
Plátano Frito Callejero
The Quirky Foodster Team
Ingredients
- 3 green (unripe) plantains, peeled
- Vegetable oil, for frying
- Salt, to taste
Method
- Slice the plantains very thinly, either lengthwise or into rounds, using a sharp knife or mandoline.
- Heat about 4cm (1 1/2 in) of oil in a deep pan to 170°C (340°F).
- Fry the plantain slices in batches for 3–4 minutes until golden and crisp, stirring occasionally.
- Remove with a slotted spoon and drain on paper towels.
- Season generously with salt while still hot and serve immediately.
Introduction: Thin-sliced, deep-fried plantain chips sold hot in paper cones from roadside stalls throughout Bata and Malabo, a quick, salty snack found wherever plantains are grown — which is to say, nearly everywhere in the country.
Cultural Background: Thin-sliced, deep-fried plantain chips sold hot in paper cones from roadside stalls throughout Bata and Malabo, a quick, salty snack found wherever plantains are grown — which is to say, nearly everywhere in the country.
Storage: Best eaten fresh and hot; they lose crispness within a few hours.
Reheating: Reheat briefly in a hot oven or air fryer to restore crispness; avoid the microwave.
Tips: Slice as thinly and evenly as possible for the crispest chips. Keep the oil temperature steady — too hot and they burn before crisping through.
Variations: Toss with a little chilli powder for a spicier version. Serve alongside a garlic dipping sauce. Fully vegan as written.
Nutrition: Per serving: 220 kcal, 1g protein, 36g carbohydrate, 9g fat, 2g fibre
FAQs:
Q: Should I use ripe or unripe plantains?
A: Green, unripe plantains give the classic crisp, savoury chip; ripe plantains turn soft and sweet instead when fried.
Q: Can I bake these instead?
A: Baking gives a lighter but less crisp result — toss thin slices in oil and bake at 200°C (400°F), turning once, for about 20 minutes.
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