Perfect crunchy Plantain chips in Airfryer

Plantain chips and Kerala are much associated. Anyone who visits there would buy definitely buy these chips. There they fry the plantain slices in coconut oil and the elevates the chips to a whole new level.

I usually fry the chips in peanut oil or corn oil before buying the airfryer. Click to see my fried traditional plantain chips. 

I tried baking the chips in cookie sheets, but it takes much time and also the quality differs. But if you want to bake it more perfectly , use a copper wire basket. 

I used to have another airfryer (Bella brand) and it was good too. But we could do in small batches only. Recently we bought this Ninja foodie 6 in 1 indoor grill during Thanksgiving from Kohls. After that airfrying has become more easier because of that large surface area.  We donated our previous airfyer and started using the Ninja grill regularly. 

Instead of the regular mandalin  (see below my mom's grandmas's chips kattai, which I am keeping as treasure. It's made of palakattai - jackfruit tree wood, I heard), I have used cuisinart food processor slicer attachment.  This food processor comes really handy and saves much time and it's one of my most favorites. 

I won't say that the airfried chips tastes exactly the same as fried kerala chips, but still this tastes super crunchy and delicious. Nowadays we love and prefer airfrying better than deep fried ones :) 

Perfect crunchy plantain chips in airfryer

Slightly remove the skin of plantain

Plantain chips sliced in cuisinart food processor

Amma's Achi's bajji / chips slicing mandalin

 

Mix salt, oil , turmeric powder

Note how I arranged them in 2 layers. 

Chips made at 330 (tastes perfect but needs more color, so we slightly rise the heat)

Increase the heat to get crunchy perfect colored chips

Perfect crunchy plantain chips in airfryer

Repeat !

Ingredients:
Unripe plantain (long variety) - 1 or as per need
coconut oil or olive oil (any oil) - 1 tbsp
turmeric powder - 1 /2 tsp (optional)
salt - 1 tsp
(Red chilly powder - little for garninshing)


Method:
Peel the skin of plantain gently , leaving behind some thick skin on.  If using an adjustable type slicer, then set the screw to make medium thin to thick chips for plantain. Slice the plantains and keep handy.
In the mean time , preheat the airfryer . Set the temperature to 330 C and 10 minutes. 

Add salt, turmeric powder, oil to the sliced plantain and mix gently.
After the preheating is done , it will show 'ADD FOOD'. Then open the top and arrange the chips in single layer. After covering the entire tray, arrange another layer in zig zag fashion over the first layer. Never dump all chopped slices in a hurry. This may take some time, but still worth it.

Close the hood and wait till 3 minutes is left. Open and check. Toss using a tongs and increase to 345 C , to get a pretty color. 

Take out and gather the chips in a bowl (don't close it with lid).

Likewise repeat and airfry all the chips.
Put the chips in a container and sprinkle little salt and chilly powder. Shake and mix well.
Keep open to cool completely before putting the lid.
Store at room temperature.
Plantain chips is ready.


Serving suggestion:
Serve as snack or side dish with any rice.

Note:
The success of homemade chips (plantain or potato), lies in the following:
1. the thickness of the chips - For deep frying - medium thin to thick chips

                                            For Air frying - slice them thin (not wafer thin)
2. The quality of vegetable used. (fresh is the best). Yethan kaai (Plantain) is the best. Matured and little ripe is also good. We can see them at Aldi and many American grocery stores in USA.
3. Arrange the chips one by one in single layer and then arrange another layer over it. Do not crowd or dump on fryer basket (they will definitely stick with each other).  
 

Crispy green gram

Paasi payaru mixture / baked green gram / moong namkeen:

I am not sure what to name this ☺ , as this is one of the recipes I have tweaked after watching baked chickpeas in TV.  In Tamilnadu, they fry this green gram and add it to spicy mixture (namkeen).  Instead of deep frying, baking something with an Indian touch is more soothing for me.
I made this in two batches, one with cashews , curry leaves and more spices and another batch with lesser spices. Both tastes amazing. I stored this in a small jar and loved every bit of it along with tea in the evenings ☺.      
Hope you all enjoy this !

Baked green gram

Steps involved:

Soaked green gram

Soaked green gram with Indian spices

Bake at 350 for 25 - 30 min

Another way

baked green gram

Crispy baked green gram.

Ingredients:
Whole green gram - 1 1/2 cup
turmeric powder - 1/2 tsp
curry masala powder - 1/2 tsp
red chili powder - 1/2 tsp
lemon juice - from 1/4 fruit
salt - 3/4 tsp
olive oil / any oil - 3 tbsp (1 tbsp per 1/2 cup)
cashew - few (optional)
curry leaves - few (optional)

Method:
Rinse the green gram. Soak for 12 hours (overnight). Drain water. If interested let it sprout for 6 hours. Put it in a mixing bowl and add all the above said ingredients.
Preheat oven to 350 deg F for 5 minutes.
Line a baking tray with aluminum foil. Coat it with little oil.
Spread the green gram mix over the baking tray. Do not crowd (if needed use more baking trays than crowding, to ensure crispiness).
Bake for 20 minutes. Take out and stir using a spatula. Bake again for 10 more minutes or till the green gram turns crispy.
Cool completely and store in air tight containers.

Serving suggestion:
Serve as snack.

Baked potato snack (Baked French fries)

In my view, 'French fries' is the thicker version of potato chips and it is almost the most favorite snack of the entire world. I have seen kids rushing to reach out to these fries during meal time, than any other food at first sight.
How to get the best French fries?
A. Surely they can be found in a local restaurant :)
B. Buying a pack of frozen French fries and preparing at home:)
C. Making it from scratch.
D. Unconventional methods.
I am sure the first suggestion is the easiest. The next choice is not my favorite version.
The third one requires lots of oil and  definitely the best cooking skills. But I am not sure of the ways to reuse the leftover oil....So my best choice is the fourth one.
If we are not going to fry those potatoes, then baking or microwave is the best.

Yesterday morning, after church, we bought a 10 lb pack of Russet potatoes from Shroprite and then I knew what I was going to do for the snack :) Then in the evening I made these baked French fries for us to have with tea. I am pretty sure that these fries tastes more fresh and as delicious as the fried ones.
Here is one more quick and satisfying treat for the snow days !

Ingredients:
Potato - 3 (Russet or Idaho)
salt - few pinches
Extra virgin olive oil - 2 tbsp
turmeric powder - 1/4 tsp

Method:
Line a baking sheet or tray with aluminum foil. Coat with 1 tbsp olive oil.
Preheat oven to 350 deg C.
Choose potatoes that are long (not round shapes).  Peel the potatoes, wash and pat dry. Slice them in 1/2 inch thick strips.  Pat dry again with a clean kitchen towel.
Add the ingredients mentioned above and mix well.  Spread on the baking tray without touching each other. Bake for 15 minutes one side. Then take out keep outside for 2 minutes and flip by peeling or shaking. It may take some time to do this (2 minutes for me for this quantity).
Then continue baking for 5 more minutes and change it to broil mode for 5 minutes.
Take out and now it will be easy to take them out of the tray (much easier than flipping for me).
 If the fries seem little soft, then microwave for a minute in a plate and voila the crispy Baked French fries is ready ! (I get them perfectly crispy by baking this time, but usually I microwave after baking).

Serving suggestions:
Serve as snack or appetizer with tomato sauce or ketchup.