Ugandan
Deep-Fried Gonja (Plantain Chips)
Ripe plantains sliced and deep-fried until the edges are crispy and caramelized, while the inside remains soft and sweet. A simple, delicious, and addictive street food snack.
Ingredients
Method
- Peel the ripe plantains. Slice them diagonally into 1/2-inch (1-1.5 cm) thick pieces. Diagonally cutting creates a larger surface area for more crispiness.
- Heat the vegetable oil in a deep pot or wok over medium-high heat until hot (around 175°C / 350°F). The oil is ready when a small piece of plantain sizzles vigorously upon contact.
- Carefully lower a batch of plantain slices into the hot oil. Do not overcrowd the pot; fry in batches for even cooking.
- Fry for 3-5 minutes, turning occasionally, until the gonja pieces are golden brown and the edges look dark and caramelized.
- Use a slotted spoon to remove the deep-fried gonja from the oil, allowing excess oil to drip back into the pot.
- Transfer them to a plate lined with paper towels or a wire rack to drain and cool slightly.
- While still warm, sprinkle with a little salt if desired. The contrast between the salty exterior and sweet interior is delightful.
- Serve the deep-fried gonja warm as a snack or side dish.