Plantain Chips

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.

IngredientsPlantain Chips

About 4 cups vegetable oil

2 pounds green plantains

Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler

Preparation

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.

Cooks’ note: Chips can be made 1 day ahead and kept (once cool) in an airtight container at room temperature.

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