Description
Crispy fried plantain chips sprinkled with chili-lime salt.
Ingredients
- 2 whole Green Plantains
- 1 Tablespoon Kosher Salt
- 1 whole Lime, Zested
- ½ teaspoons Chili Powder
- 1-½ cup Vegetable Oil, For Frying
Preparation
Peel the plantains and place in the freezer for 20 minutes. Using a mandoline, slice the plantains as thinly as possible.
Stir together the salt, lime zest, and chili powder in a small bowl to combine. Set aside.
Pour enough vegetable oil into the deep-sided skillet to come about 1 inch up the side of the pan. Place the oil over medium-high heat, until a deep-fry thermometer registers 350°F. Working in batches, add the plantains to the oil and fry for about 1 minute per side, until golden brown. Drain on paper towels and, while the chips are still warm, sprinkle with the chili-lime salt.
