Plantains are cooked at all stages of ripeness, but for this recipe, they should be bought and used green for ease in slicing and frying. These chips are great for buffets and go well with tacos with seafood fillings.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Line a plate with paper towels and have ready. In a small bowl, combine the salt, chile powder, canela, and allspice; set aside. In a large, heavy pot, heat the oil over medium heat until it reaches 350°F on a deep-fat thermometer.
Step 2
Peel the plantains with a paring knife. With a mandoline or hand-held vegetable slicer, cut them lengthwise into paper-thin strips. Fry the plantains in batches, flipping them in the oil, until crisp and light brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon to the prepared plate to drain.
Step 3
Transfer to a large bowl and toss with chile seasoning while still warm. The chips will keep stored airtight in a cool, dry place for 1 day.
