Pekere: Nigerian Unripe plantain chips

Ingredients

• 3green plantains
• 480–720 ml (2–3 cups) for frying; about 15 ml (1 tbsp) for bakingoil
• to tastesalt

Instructions

1. 1

   Peel plantains

   Cut off both ends of each plantain. Make three or four lengthwise slits through the skin, then pull the skin away.

2. 2

   Slice thinly

   Using a sharp knife or a mandoline, slice the plantains crosswise into very thin rounds.

3. 3

   Heat the oil

   For the frying method, heat the oil. Fry the plantain slices for 2–3 minutes, then lift them out and place them on paper towels. Sprinkle with salt to taste.

4. 4

   Cool and store

   Let the chips cool before eating or storing them in an airtight container for up to 3 days.

5. 5

   Preheat the oven

   For the baking method, preheat the oven to 190°C (375°F).

6. 6

   Coat the slices

   Put the thin plantain slices in a bowl, add about 15 ml (1 tbsp) of oil for all 3 plantains, and toss until coated.

7. 7

   Arrange on tray

   Arrange the slices on a baking sheet covered with parchment paper. Sprinkle with salt.

8. 8

   Bake until golden

   Bake for about 18 minutes, or until the edges are golden brown.

What are pekere?

Pekere are crisp plantain chips associated with Nigerian cooking. They are made with unripe plantains, whose firm, starchy flesh slices neatly and fries or bakes into a savoury snack.

This version keeps the seasoning simple, using just salt so the plantain flavour comes through. You can choose between frying and baking, depending on the finish you prefer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 224 calories, 0g protein, 0g carbs, 0g fat.

The plantains provide most of the carbohydrate, while the frying oil contributes most of the fat; the recipe contains no substantial protein source. Pair a serving with a protein-rich food and fresh vegetables for a more balanced plate.

Choosing and peeling plantains

Green plantains: Choose firm fruit with green skins for a starchy, savoury result. Very ripe plantains are softer and sweeter, and can be harder to cut into neat chips.

Peeling: Plantain skin is thicker than banana skin, so make several lengthwise cuts and ease the peel away rather than trying to pull it off in one piece.

Getting thin, even slices

Slice thickness: Very thin slices are key to crisp chips. A mandoline can help make them uniform, but use its guard and keep your fingers clear.

Even sizing: Try to keep the slices a similar thickness so they cook at much the same rate. If using a knife, work steadily and carefully.

Frying for crunch

Hot oil: Heat the oil before adding the slices, then fry for the stated 2–3 minutes. The chips should look crisp and lightly coloured; watch closely because thin slices can brown quickly.

After frying: Lift the chips out and let excess oil drain on paper towels. Salt them while they are still warm so the seasoning clings.

Baking instead

Light coating: For the oven method, toss the slices with about 15 ml (1 tbsp) of oil for all 3 plantains. Separate the slices across the parchment-lined tray so they are not piled up.

Doneness: Bake at 190°C (375°F) for about 18 minutes, checking for golden edges. Let the chips cool before judging their final crispness.

Serving and keeping

Serving: Pekere work well as a snack on their own or alongside a savoury dip. Their crisp texture also makes them a handy accompaniment to a casual meal.

Storage: Cool the chips fully before sealing them in an airtight container. The recipe gives a storage time of up to 3 days.

Recipe notes & tips

• Use firm, green plantains for a savoury flavour and slices that hold their shape.
• Slice the plantains as evenly and thinly as you can for consistent crispness.
• Use a mandoline guard if you have one, and keep your hands well clear of the blade.
• For frying, add the slices carefully and avoid crowding them so they crisp rather than soften.
• Salt the fried chips while warm, then allow them to cool before sealing in a container.
• Check the baked chips near the end of the 18-minute cooking time, as slice thickness can affect browning.

Variations

• Add black pepper: Sprinkle a little over the chips with the salt for gentle warmth.
• Try chilli: Add a pinch of chilli powder for a spicier savoury snack.
• Use garlic: Season with a small amount of garlic powder after cooking.
• Make them sweeter: Use ripe plantains and a light dusting of cinnamon for a sweeter take.
• Serve with a dip: Offer a savoury dip on the side for extra contrast.

Common mistakes to avoid

• Slices too thick: They may stay soft in the middle; cut the plantain into very thin rounds.
• Uneven slices: Some chips can brown before others; aim for a consistent thickness.
• Crowded frying oil: The chips may cook unevenly; fry in batches if needed.
• Unwatched frying: Thin slices can darken quickly; keep an eye on them during the 2–3 minutes.
• Overlapping on the tray: The slices may not bake evenly; spread them out on the parchment.
• Sealing while warm: Trapped steam can soften the chips; cool them fully before storing.

How to store

Once completely cool, keep the chips in an airtight container at room temperature for up to 3 days. They are best eaten crisp; if they soften, briefly warm them in an oven and cool before serving.

Frequently asked questions