PLANTAIN CHIPS (for eight)


about 4 cups vegetable oil

2 pounds green plantains


Warm cilantro dipping sauce to accompany.

  1. Heat 1 inch oil to 375* on a deep fat thermometer in a 4 to 5 quart heavy pot over medium-high heat.
  1. 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.
  1. 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

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