Thursday, May 18, 2017
Plantain Chips 2 green plantains not sweet ones!, peeled and sliced 1/8-inch thick either lengthwise or crosswise 2 to 3 inches of peanut oil in a heavy bottomed high-sided pot OR a properly stocked deep-fryer salt Heat the oil to 350°F. If you do not have a thermometer, this temperature can be gauged visually by watching the oil. If it is shimmery and seems to be moving around, and many bubbles form vigorously around the edge of a small piece of plantain when it is eased into the oil, it is ready. Separate your plantain slices and put them in one at a time, stirring as you do. Do not overcrowd the pan, and work in batches if necessary. Fry the plantain chips for 2-4 minutes, or until golden brown. They will continue to darken after being removed from the oil. Transfer the fried chips to a paper towel lined bowl or plate and sprinkle with salt. Serve warm or room temperature.