PLANTAIN CHIPS (about 35 chips)
1-1/2 teaspoons finely grated lime zest
1-1/2 teaspoons salt
¼ teaspoon cayenne
about 6 cups vegetable oil for deep frying
4 green plantains (1-1/2 pounds total)
Caribbean cilantro salsa to accompany (optional)
1. Stir together zest, salt and cayenne in a small bowl.
2. Heat 2 inches of oil in a 5 quart heavy pot over medium heat until it registers 375* on a thermometer. While oil is heating, cut off ends of plantains. Score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in a bowl of hot water for 5 minutes and drain.
3. Peel plantains and slice lengthwise with a Y-shaped peeler or adjustable blade slicer into very thin strips (about 1/16 inch thick).
4. Fry strips 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer to paper towels to drain and sprinkle immediately with salt mixture.
NOTE: Plantain chips can be made up to 2 days ahead and kept in an airtight container at room temperature.
from Ruth Reichl, The Gourmet Cookbook