Fried Plantain Chips With Lime Sour Cream And Mango Hot Sauce Recipes
FRIED PLANTAIN CHIPS
Steps:
- In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
- Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
- Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
- Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
- Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.
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- Cut off both ends of the plantain then run your knife through the flesh of the plantain creating a cut from the top to the bottom - Try not to cut too deep into the flesh, you just want to cut through the skin.
- Using a mandoline slicer, slice plantains into long, thin stripes. If the plantain is too long, divide it into two before slicing it.
- Preheat some Oil sufficient enough to deep fry the plantains. Add the plantains and fry them stirring continuously until they become golden and crispy.
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