Green plantain chips
- Makes 2 to 2½ cups of chips
- 2 large green plantains, peeled and cut into paper-thin slices
- peanut or vegetable oil for deep frying
- salt to taste
- Place the plantain 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°F, or until a slice of plantain sizzles when it touches the oil, and fry the plantain 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.
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