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Active Time
35 min
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Total Time
45 min
For an elegant change of pace from store-bought tortilla chips, fry thin slices of plantain at home. When slipped into hot oil, the plantains curve into beautiful, long strips. Delicately flavored and impossibly crisp, these chips are great for dipping in guacamole.
Ingredients
Makes 8 (hors d'oeuvres)
Step 1
1英寸油加热到375°F在4 -去重pot over medium-high heat.
Step 2
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.
Step 3
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.
Chips can be made 1 day ahead and kept (once cool) in an airtight container at room temperature.
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Reviews (3)
Back to TopThese can be served with bowl of oil, fresh minced garlic and cracked black pepper as a dipping oil. To die for!
Anonymous
U.S. Virgin Islands
11/18/2011
You need to slice thin if you want a crunch like a tortilla chip or potato chip. This is what I was looking for since i wanted to make ahead for a party a week in advance. I used a mandoline and since it is fairly new, I originally started with the 1/1 6 or a little big thicker width. I then notched it down a rung and they were very thin (be careful because I did not protect myself with the handle and sliced a 1/16 corner of my thumb skin off!!!! But, since I had purchased a bag of plaintains from Trader Joes which were sweet/sour I decided to experiment. Too bad I started with the last plaintain. I salted and then sprinkled a little bit of sugar. Totally the best! Sweet/sour all in one. I plan on serving with the mango/pom/guac which is amazing and always gets good YUM....the whole reason why I tried this in the first place because that receipe calls for fried plaintains and I cannot find them in a store anywhere except for TraItor joes and they are pricy for the small package they come in. SO, SLICE THIN, sprinkle course salt and then a littlel sugar. This gives them a great mix of flavors. ALSO, I had never worked with plantains before and i had purchased them about 4 days ago....very green. A novice to plantains but not to cooking, I realize from other reviews that the could have been riper because mine were green. I guess I could have put them in a paper bag to ripen further. However, I believe they were "just" ripe (kinda like a "just" ripe bananna) so it all seemed to work our well in that....if I had known I may have left a few more days to ripen or did the brown paper bag thing. But, I didn't and leaving them out for few days was fine. I'm sure this helped it easier to slice...while also being able to peel. So, slice thin,make sure they are ripe, and sprinkel salt and a little sugar YOU WIll LOVE TO SERVE THEM!
mopoll1
SUBURBS OF PHILA
12/13/2009
These were worth every ounce of effort in this gal's opinion. Helps to have two people to do the work, as my sister and I did while prepping these for our Thanksgiving appetizer. Also, we discovered that frying them too long like the recipe said turned them brown. It really only took about 10-15 seconds per batch to crisp them up slighly. In doing do, the plantains retained their beautiful aroma, color and subtle banana flavor. This, along with the Mango Pomegranate Guacamole is a wonderful twist on the same old guac and chips routine.
julesoftheworld
12/31/2008
