Plantain Chips With Citrus Guacamole Food

PLANTAIN CHIPS

Plantain Chips image

Provided by Lillian Chou

Categories Fry Picnic Thanksgiving Oscars Dinner Family Reunion Poker/Game Night Plantain Engagement Party Party Potluck Candy Thermometer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 (hors d'oeuvres)

Number Of Ingredients 3

Ingredients

About 4 cups vegetable oil
2 pounds green plantains
Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler

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.

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