crunchy plantain chips
I have always loved the taste of plantain chips and for the first time, I decided to make this delicious snack. When I was younger my aunt's mother would often make these and send them to us from New York. Recently, my uncle revived my interest in Cuban food (thanks, Miami). He suggested making plantain chips. Here are my results.
Keep these on hand to set out for guests or to take on the go!
3-4 cups vegetable oil
2 green plantains, peeled
1. Preheat oil in a deep pan over medium-high heat, until ripples begin to form. 2. Using a sharp knife, slice plantains diagonally into thin ovals.
3. Gently add plantains to the oil in batches, for about 1 minute or until a tap with a metal spoon sounds hollow.
4. Remove from the pan to a paper towel-lined plate. Sprinkle lightly with sea salt. Serve hot or wait until cool.