Free Style Garlic Dodo Chips(Unripe Plantain Chips)

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Who loved “kpekere” as a kid? Me! that is who. I used to love the ripe ones until I got older and my palates changed.  I’ld like to say my palates got more sophisticated 🙂 I used to eat so much of this street food until my stomach would protest.

What is “Kpekere?” It is a medley of fried crispy plantain chips. Some are seasoned with different flavors; depending on the individual. For this one, I used unripe plantains and after frying,  I seasoned it with salt and garlic powder. If you do not want to season it, you do not have to

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To get the thin plantains crisps, you may use a potato or a vegetable peeler and make it as thin as you want.

When I made “kpekere” I called my mother in excitement.  She was quite impressed because I have tried most things I said I wouldn’t. Who would have thought? Now, I don’t have to buy anymore plantain chips, I could just stock up on plantains and fry them. Although the frying method is the traditional way to go, you may easily bake them in the oven, on a non greased baking sheet on high heat. I am doing my best  stay on the #fitfam train, so I try to keep the baked chips handy in a canister.

My ajebutters are big fans of the plantains chips, but their favorites are the ripe ones

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here is an easy print out recipe for your enjoyment 🙂

Free Style Dodo Chips(Un ripe Plantain Chips)
Prep time
Cook time
Total time
Serves: 6
  • 2 unripe plantains
  • salt to taste(optional)
  • ¼ tsp of garlic powder(optional)
  • oil for frying
  1. Heat oil to 350 degrees
  2. Using a knife or slicer, peel and slice the plantain into thin slices
  3. fry in batches until crispy and almost golden brown. Drain on to a paper towel. Toss with salt and garlic powder. Serve with any sauce.
If you prefer, you may bake these chips on a cookie sheet at 350 degrees



  1. Vivien Emmanuel says:

    I have learnt alot from this group eg. Toasted beans balls ( akara) it’s now a weekly affair in my house Nma, God bless you. My plantain chips have not been coming out well and I don’t know why

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