Plantain Chips (Kpekere)

Instructions

1. 1Peel the 3 ripe but firm plantains. Slice them very thinly, about 0.16 cm thick, using a mandoline or a sharp knife. Make sure all the slices are the same thickness so they cook evenly.
2. 2Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 177°C. To check if the oil is ready, carefully drop one small piece of plantain into it. It should sizzle right away.
3. 3Carefully add a single layer of the thinly sliced plantains to the hot oil. Do not put too many in at once, or the oil will get cold and the chips will not be crispy. Fry for 3 to 5 minutes, or until the edges start to turn golden brown.
4. 4Keep frying the plantain slices, turning them gently with a slotted spoon or spider strainer every so often. Continue until they are all a nice golden brown color and look crispy. This will take about 5 to 8 minutes for each batch. Watch them closely because they can burn very fast.
5. 5Use the slotted spoon or spider strainer to take the fried plantain chips out of the oil. Put them in a single layer on a plate that has paper towels on it. The paper towels will soak up extra oil. Repeat steps 3 through 5 with any remaining plantain slices.
6. 6While the plantain chips are still hot, immediately sprinkle them evenly with the 1/2 teaspoon of salt and the 1/4 teaspoon of cayenne pepper (if you are using it).
7. 7Let the seasoned plantain chips cool completely on the paper towels. It is important for them to cool down all the way to become fully crispy. Once they are cool, they are ready to eat.

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