Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.
- Servings: 4
Source: The Martha Stewart Show, March 2010
- 2 plantains, peeled
- Vegetable oil, for frying
- Coarse salt
Using a vegetable peeler, slice plantains into very thin 1/16-inch-thick strips.
Fill a large skillet 2 inches high with vegetable oil. Heat oil over medium-high heat until it reaches 340 degrees on a deep-fry thermometer.
Add plantain slices to hot oil and cook, turning once, until golden, about 1 minute. Transfer to a paper towel-lined plate to drain. Sprinkle with salt and serve immediately.