Monday, November 26, 2012


Plantain Chips (serves 6)

1 1/2 teaspoons finely grated fresh lime zest, chopped

1 1/2 teaspoons salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 green plantains (1 1/2 lb)

Stir together zest, salt, and cayenne.

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
Chefs note:
You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.

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