how to fry plantain chips

Fixings 

1 tablespoon garam masala 

1 tablespoon smoked paprika 

A touch of salt 

A touch of pepper 

4 unripe green plantains or bananas 

4 containers vegetable oil 

Bearings 

In a little bowl, mix together the garam masala, smoked paprika, salt and pepper and put aside. 

Utilizing a mandoline or a sharp blade, cut the plantains into thin cuts, around 1/8-inch thickness. 

Empty the oil into a huge, overwhelming bottomed pot and warmth it to 350 degrees F. The oil level should come 33% of the route up the sides of the pot. On the off chance that there is excessively oil, it will flood when the chips are included. On the other hand, utilize a profound fryer. 

Broil the plantain cuts in groups in the hot oil until firm and brilliant, 2 to 3 minutes. Mix them a bit while they sear to keep them from staying together. Evacuate the plantains and deplete on a paper towel-lined heating sheet. Sprinkle with the flavor blend and serve. 

On the other hand, the plantain chips can be cooled and put away in a sealed shut holder for up to 10 days.