Growing up, plantain chips were everywhere — roadside vendors, school snack bags, family get-togethers. That irresistible crunch is pure nostalgia for me. What makes mine special? I slice them thin, season just right, and fry them to that perfect deep golden colour — no sogginess, just crunch in every bite. My favourite way to eat them is straight from the bowl while they're still warm, maybe with a cold drink on the side. Simple, addictive, and so very Nigerian.
#CookpadApron2026