Gluten-Free Plantain Chips (Kelewele)

Ingredients

• 3 whole Ripe Plantains
• 1 cup Palm Oil
• 2 tablespoons Rice Flour
• 1 teaspoon Ground Ginger
• 0.5 teaspoon Cayenne Pepper
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 3 whole ripe plantains and cut them into 2.54 cm chunks.
2. 2In a medium bowl, combine the 2 tablespoons of rice flour, 1 teaspoon of ground ginger, 0.5 teaspoon of cayenne pepper, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of salt. Mix these dry ingredients together until they are well combined.
3. 3Add the plantain chunks to the bowl with the spice mixture. Toss them gently until all the plantain pieces are evenly coated with the spices.
4. 4Pour the 1 cup of palm oil into a large, heavy-bottomed pot or a deep frying pan. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Carefully place the coated plantain chunks into the hot oil, making sure not to overcrowd the pot. Fry the plantains for 5 to 7 minutes, turning them occasionally with a slotted spoon. They are ready when they are golden brown and feel crispy to the touch.
6. 6Using the slotted spoon, remove the fried plantain chips from the hot oil. Place them in a single layer on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the plantain chips hot immediately after draining.

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