World Cuisine

Deep-Fried Plantain Chips with Zahtar

cook 10 mins
  • 2 large, ripe plantains
  • sunflower oil, for deep-frying
  • coarse sea salt
  • 1–2 tablespoons zahtar
  • In a deep saucepan, heat enough oil for deep-frying to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.
  • Meanwhile, to peel the plantains, use a sharp knife to chop off the ends, then slit the skins lengthways and remove the peel in strips. Slice the plantains quite finely.
  • Deep-fry the plantain in the oil in batches for 2–3 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper, then sprinkle well with sea salt. Tip the slices into a bowl, toss with the zahtar and serve immediately.
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