Vazhakkai chips / Raw Plantain(banana) chips

These chips are a great snack. These slightly salted, deep fried goodies also can be used to accompany any rice dishes. Amma usually serves these chips along with tomato rice, lemon rice or bisibelabath. They are so easy to make and a single plaintain yields a huge amount of chips. I made these last weekend along with sanbar saatham and we munched on the leftovers as an evening snack. The bananas need to be green and raw and not ripe.

Ingredients
Raw plantain/Banana - 1 (should not be ripe)
Oil for deep frying
Salt to taste

Directions
Peel the raw plantain and slice them very finely using a mandolin.

Heat oil in a heavy bottomed vessel and add around 12 to 15 slices a batch. Don't crowd the oil too much. With the slotted spoon, flip over the chips so that they get cooked on the other side as well.
When the chips turn golden brown, remove the chips with a slotted spoon and drain on paper towels.

Sprinkle some salt to taste. Store in an airtight container.

Munch on!