PLANTAIN CHIPS (for eight)
about 4 cups vegetable oil
2 pounds green plantains
Warm cilantro dipping sauce to accompany.
- Heat 1 inch oil to 375* on a deep fat thermometer in a 4 to 5 quart heavy pot over medium-high heat.
- Meanwhile cut ends from (unpeeled) plantains, then halve plantains crosswise. Cut a lengthwise slit through the peel, remove and discard it. Cut plantains lengthwise into very thin slices (less than 1/16 inch thick) with an adjustable blade slicer or a Y-shaped vegetable peeler.
- Fry plantains in batches of 10 to 12 slices, turning frequently, until golden, about 1 minute per batch. Drain on paper towels, immediately seasoning each batch with salt. Return oil to 375* between batches.
NOTE: Chips can be made 1 day ahead and kept (once cool) in an airtight container at room temperature.
from Gourmet Holiday Special Edition, December, 2012