Plantain Chips With Citrus Guacamole Recipes

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PLANTAIN CHIPS

Provided by Lillian Chou

Categories     Fry     Picnic     Thanksgiving     Oscars     Dinner     Family Reunion     Poker/Game Night     Plantain     Engagement Party     Party     Potluck     Candy Thermometer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (hors d'oeuvres)

Number Of Ingredients 3



Plantain Chips image

Steps:

  • Heat 1 inch oil to 375°F in a 4- to 5-quarts heavy pot over medium-high heat.
  • Meanwhile, cut ends from (unpeeled) plantains, then halve plantains crosswise. Cut a lengthwise slit through peel and discard peel. Cut plantains lengthwise into very thin slices (less than 1/16 inch thick) with slicer.
  • 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°F between batches.

About 4 cups vegetable oil
2 pounds green plantains
Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler

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