Party Plantain Chips Food

PLANTAIN CHIPS

Steps:

• 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.

PLANTAIN CHIPS

Steps:

• Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

FRIED PLANTAIN CHIPS

Steps:

• In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
• Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
• Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
• Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
• Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

PLANTAIN CHIPS

Steps:

• Heat oven to 400°F.
• Trim ends from plantains, then cut a slit down one side.
• Peel plantains-beginning at the slit.
• Slice across into 12 pieces, each about 1/2-3/4".
• Place in a large bowl.
• Toss slices with oil and 1/8 tsp of the salt.
• Transfer to a sprayed nonstick baking sheet.
• Bake slices for 15 minutes Remove pan from oven.
• Place a few slices on a cutting board and press gently with the bottom of a glass. Turn over.
• (Bottoms will be lightly browned.).
• Return to baking sheet.
• Repeat with all slices.
• Spray with oil. Sprinkle with the rest of salt (1/8 tsp).
• Bake another 5 minutes.
• Serve warm with fat free sour cream.
• 194 cal per serving-9g fat & 2g fibre.

PARTY PLANTAIN CHIPS

Steps:

• Combine salt and lime rind; set aside.
• Pour oil to depth of 2 inches into a large Dutch oven; heat to 360`.
• Peel plantains; slice plantains lengthwise very thinly, using a mandoline.
• Fry plantain strips, 4 or 5 at a time, 30 seconds on each side or until golden.
• Drain on paper towels.
• Sprinkle immediately with salt mixture.

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.