Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.
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.
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