Description
These are equally wonderful with just a simple sprinkle of salt or lime zest, cayenne, or chili powder. Trust us, you can’t just eat one.
From Meseidy Rivera of The Noshery.
Ingredients
- 4 Green Plantains
- 6 cups Vegetable Oil, For Frying
- Salt And Granulated Garlic, To Taste
Preparation
Thinly slice plantains into chips with a mandoline. Soak in a bowl of salted cold water for 30 minutes.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F.
Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don’t sick together. Fry for 30 to 45 seconds or until golden. Using a slotted spoon, transfer to a plate lined with paper towels, sprinkle with salt and granulated garlic.
Let cool and serve. Can be stored in an airtight container for up to 4 days before they start to get stale.
