Green Plantain Chips
by Cuban Chef
These tasty chips are the ubiquitous snack in Cuba, and although they are now commercialy packaged, there’s no substitute for the original, homemade variety.
Cut plantains into paper-thin slices.
Place the plantains slices in a bowl, cover them with cold water, and soak 30 minutes. (If you are frying right away, you do not need to soak in water)
Drain the slices and pat dry with paper towels. In a frying pan or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees F, or until a slice of plaintain sizzles when it touches the oil, and fry the plaintain chips a handful at a time, turning them with a slotted spoon until they are golden brown and crisp. Do not fry too many chips at once, or the oil temperature will fall and the chips will be soggy rather than crisp. Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle with salt, and serve hot.
•3 Large green plantains
•1 Quart Peanut or Vegetable Oil for deep frying