Traditional made new: Masala plantain chips

Like most people, I am at my most creative when stuck between a rock and a hard place. These tough situations are peppered with moments of clarity that, in this particular case, inspired this masala (Indian spice) plantain chips recipe. The story went this way: I was supposed to bring a plantain dish to a get-together, but the plantains I had were not ripe enough for what I had originally planned to make. I needed an easy green plantains recipe, and fast. That is when I remembered having masala french fries while in Kenya a few years ago. Frankly, I thought that dish was a soggy mess, the antithesis of what French fries are supposed to be like, but the idea was an interesting one. The problem with the masala french fries I had was that they were not crunchy at all, the frying technique was non-existent. Well, using green plantains instead of potatoes would go a long way towards avoiding that mushy fate. I had some garam masala handy at home (here is a recipe if you don’t: http://indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/) and decided to risk it. The end result was an interesting innovation, a case of traditional made new. The feelings it triggered resembled those you would have upon meeting an old friend who has completely changed their look, a mix of surprise, wonder and an eagerness to find out more, or in this case, to eat the all the chips!

Try the recipe below and let us know what you think.

Masala plantain chips Recipe

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Serves	2
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Side Dish, Snack
Misc	Serve Hot

Ingredients

• 1 green plantain
• 1/2 tablespoon garam masala
• 1/2 teaspoon salt
• Oil for frying

Directions

1.	Peel the plantain (here is one technique: http://www.wikihow.com/Peel-a-Plantain), then cut it in thin slices using the slicer disk of a food processor, a mandolin or a knife
2.	Put the slices in a bowl. Add a little bit of water, the garam masala and salt.
3.	Heat up 3/4 cup of oil in a pan. When hot, add the plantain slices, fry on high heat for a few minutes then lower the temperature. Your chips are ready when the oil no long sizzles.