Plantain Chips (Ethakka Upperi)

(Banana Chips)
Prep Time 15 minutes
Cook Time 10 minutes
Course Snack


  • 5 Plantains, green

Peeling the Plantains:

  • 6-7 cups of boiling Water

Cleaning the Plantains:

  • 5-6 cups of tap water
  • 1 tbsp. turmeric
  • 1 tbsp. salt
  • 5-6 cups of tap water, to rinse

Cutting and Frying the Plantains:

  • 6-7 cups of oil *
  • ¼ cup of water with 2 teaspoons of Salt
  • Mandoline slicer


Peeling the Plantains:

    Method 1:

    • Simply score the plantains lengthwise 3 or 4 times.
    • Peel the plantain with your fingers and with the assistance of a knife.**

    Method 2:

    • Boil 6-7 cups of water in a deep pan.
    • Cut the ends of the plantains and score the plantain lengthwise on two sides.
    • Immerse the plantains in the boiling water for 30 to 40 seconds or until the plantains are slightly blanched (discolored). Remove them from the water.
    • Peel the plantains when they are slightly cooled.***

    Cleaning the Plantains:

    • Take 5-6 cups of water in another pan with 1 teaspoon of salt and 1 tablespoon of turmeric. Mix well.
    • Immerse the peeled plantains in the water with turmeric and salt. Wash well.
    • Remove and rinse in clear water.
    • Remove from water and dry them with a paper towel.

    Cutting and Frying the Plantains:

    • Pour 6-7 cups of oil into a deep frying pan.
    • Check if the oil is hot by dropping in a slice of the plantain. If the plantain rises to the top, the oil is ready.
    • When the oil is hot, use a mandolin slicer and start slicing the plantains directly into the oil. (You can slice 2 or 3 plantains in one batch depending on the size of the pan.)
    • Keep stirring the plantains carefully, as not to splatter.
    • When the plantains are ready, they become slightly crisp.
    • When the plantains are ready to be removed from the oil, add 1 tablespoon of salt water directly into the oil.****
    • Stir well.
    • Within 30 - 45 seconds of adding the salt water, remove plantain chips onto a paper towel.
    • Repeat steps 13-17 until all the plantains are fried.
    • Plantains are ready to serve. Enjoy!



    Plantains are wonderful snacks.
    *Any oil will do - coconut oil provides its distinct taste. For this, I used sunflower oil.
    **Using gloves is prudent.
    ***This is easier than in method 1. This method is useful in peeling a large number of plantains.
    ****CAUTION: Oil will splatter, pour the salt water carefully.
    Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
    Keyword vegetarian


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