Plantain Chips

One of my enduring memories of Kerala is the proliferation of freshly cooked plantain chips – delicious deep fried slices of raw banana, crispy and salty. Even when I was staying in Mylapore in Chennai, the wallah was making huge woks-full of fresh plantain chips right there on the street, so you’d get them straight from the pan.

They can be made at home of course – quite easily in fact. Just like the street wallahs, you can slice the plantain right into the hot oil if it is safe to do so. Otherwise slice them onto a plate and add to the oil. As they cook the flavourings are added to the layer of chips, or they can be salted as they come out of the pan. Madhur Jaffrey also adds curry leaves and green chilli to the oil before removing the chips – the oil does erupt a bit when you do this so I often leave it out. You can add chilli powder to the chips as they come out of the oil if you wish.

Similar recipes include Plantain Mash, Plantain Kari, Paprika Oven Chips, Polenta Crisps and Potato Wedges.

Browse all of our Indian Snacks and all of our Plantain recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Oh My Goodness! Polenta Chips. With a Charred Tomato Sauce

Polenta has been a love of mine since the time (decades ago) that my Italian hairdresser turned me on to wet polenta in a dish layered with tomatoes. We don’t use polenta enough in our kitchen though, obsessed as we are with Indian food and other dishes of Italian food.

Ottolenghi has a gorgeous polenta chips recipe and that was enough impetus for us to search for the polenta in the back of the pantry and make this delicious snack. We are still cooking our way through Plenty More but we are in the Fried chapter, and so have slowed down. You just cannot eat deep fried food each and every day.

Similar recipes include Onion and Chilli Polenta, Chickpea Fingers, Paprika Oven Chips, and Cumin and Pepper Wedges.

Browse all of our Polenta dishes and all of our Chips. Or browse our Late Autumn recipes.

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Polenta Crisps with Avocado and Yoghurt

Polenta crisps and polenta chips are the modern way to cook polenta, and both are jolly good. The polenta is cooked to a thick mass which is spread out on trays to firm up. It is then cut to shape and fried. I can’t tell you how moreish they are, totally addictive. And when used to scoop up an avocado, yoghurt and lime dip they are even more so.

This is an Ottolenghi recipe from his book Plenty More. In the scheme of Ottolenghi recipes, it is relatively easy, just needing time to let the polenta cool. We are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area, but the only change we have made to this recipe is to add some chopped curry leaves into the polenta. You can leave them out if you wish.

Not using polenta very much? Grab that packet from the back of the cupboard; these polenta crisps should do the trick: they’re very easy to make and even easier to eat.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Onion and Chilli Polenta, Polenta Chips with Charred Tomato Sauce, Butternut with Buckwheat Polenta, Peter’s Wet Polenta and Tomatoes, Avocado with Tomato-Chilli Salsa, and Pea and Mint Croquettes.

Browse our Polenta dishes, our Dips, and our Avocado recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Winter recipes.

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Salt and Vinegar Kale Chips

Are you in the same boat as me – have never before jumped on the Kale Chip bandwagon? Phew! Glad we are friends. But at some time we have to try them, and when we do, we wonder why we ever waited so long.

Fresh from making Garlic Chilli Curly Kale, there was half a bunch of Curly Kale sitting sadly in the fridge. So late one afternoon, they became our afternoon snack. There are as many recipes as there are people in the world, but this one has the wonderful salt-vinegar combo that is quite mouth watering.

Similar recipes include Curly Kale with Ginger and Garlic, Sizzling Rice Squares, Asian Kale with Sesame and Crispy Shallots, Burnt Spring Onion Dip with Chilli-Garlic Kale, Crispy Fried Okra, and Cauliflower Pakora.

Browse all of our Kale recipes and all of our Snacks. Or browse our Mid Autumn dishes.

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Paprika Oven Chips

One of our favourite things to do with potatoes is to cut them into wedges, coat them in cumin powder, black pepper and oil, and bake until crispy. Ottolenghi has a variation on that theme in his book Nopi which are equally delicious. They are easy to make, a Friday night delight if you make a large plate of them. Munch in front of a streamed movie, perhaps with a salad, or some salsa verde. Of course they also go very well with any main dish or Summer lunch. Under the gum tree. Or just with some yoghurt or even pickle as a snack. Any which way.

These chips are SO amazing, if you haven’t made them yet, put them on the list for this week.

Similar dishes include Plantain Chips, Salt and Vinegar Kale ChipsCumin and Black Pepper Potato Wedges, and Sweet Potato Wedges with Lemongrass Creme Fraiche.

Browse all of our Potato recipes, and all of our Ottolenghi dishes. Or explore our Mid Summer collection of recipes.

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Cumin and Pepper Baked Potato Wedges

For that little bit of indulgence on a wintery night

A quick snack for evenings when you are craving something a little naughty but not so naughty, and a little spice but not so spicy. This definitely is for you.

These baked potato wedges are flavoured with cumin, black pepper and salt. You can add a little chilli powder if you like. You will love them for a quick  plate of food when you have the munchies.

We are using potatoes here, but you can make Celeriac Chips and Sweet Potato Chips the same way.

Are you looking for other potato recipes? Try Paprika Oven Chips, Tandoori Potatoes – another great snack – or Batata Hara (Lebanese Roasted Potatoes), Toasties Stuffed with Potatoes and Peas, Pommes de Terre Maxim, and a Grown Up Potato Salad.

Are you after snacks? Try Chickpea Fingers with Tomato Salsa, Deep Fried Bean Curd with Peanut Sauce, and a Gorgonzola Snack.

You might like to browse all of our Snack recipes, and all of our Potato recipes here. Or explore our Early Autumn recipes.

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Chickpea Fries/Fingers with Tomato Salsa

Shallow fried chickpea flour bite sized snacks

A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.

Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies.

This dish is similar to the Panisse of France and Panelle of Italy. These are cooked either in traditional “chip” shapes, or in thin, round or rectangular shapes. Panelle are Sicilian fritters or fries made from chickpea flour and other ingredients. They are a popular street food in Palermo and are often eaten in a bread roll, like a sandwich, with a little salt and some freshly ground pepper. They are of Arabic origin, like many Sicilian dishes.

Panisse originate in Provence and are crispy on the outside and custard-like on the inside. In Nice, they’re made in a round saucer shape, the result of the local tradition of using coffee saucers as molds for the batter. In Marseille, panisses are most often in long stick form, resembling thick-cut French fries.

These chips  are utterly irresistible – they are best eaten hot, when they are crunchy and tender at the same time. So make sure you don’t wait too long before eating them!

Similar Recipes include Herb and Walnut Fritters, Chickpea Flour Socca, Farinata and Pudla, Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, Farinata with Tomatoes and Onion, and Gram Flour Vada.

Feel free to browse all of our Chickpea recipes. Our Salsa recipes are here. Or you might like to browse Snack recipes. Check out our easy Mid Summer Dishes.

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