For an interesting alternate of slump from retailer-supplied tortilla chips, fry thin slices of plantain at dwelling. When slipped into scorching oil, the plantains curve into gorgeous, lengthy strips. Delicately flavored and impossibly crisp, these chips are enormous for dipping in guacamole.
Recipe knowledge
-
Yield
Makes 8 (hors d’oeuvres)
Substances
About 4 cups vegetable oil
2 kilos green plantains
Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler
Preparation
-
Step 1
Warmth 1 saunter oil to 375°F in a 4- to 5-quarts heavy pot over medium-excessive heat.
Step 2
Meanwhile, nick ends from (unpeeled) plantains, then halve plantains crosswise. Decrease a lengthwise cleave thru peel and discard peel. Decrease plantains lengthwise into very thin slices (decrease than 1/16 saunter thick) with slicer.
Step 3
Fry plantains in batches of 10 to 12 slices, turning frequently, till golden, about 1 minute per batch. Drain on paper towels, straight seasoning each batch with salt. Return oil to 375°F between batches.
Cooks existing:
Chips will also be made 1 day forward and kept (as soon as chilly) in an hermetic container at room temperature.
