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Green plantain chips
Platanitos
Preparation info
- Serves
2-4
- Difficulty
Easy
Appears in
Platanitos are best when they’re eaten hot, straight out of the frying pan. Street vendors slice the plantains on home-made mandolines on their stalls and fry them in large pans of oil, and hundreds of little brown paper bags are filled with these crisp, paper-thin chips for passers-by to eat as they walk around town.
Ingredients
1 - oil for deep-frying
- salt
Method
- Cut the ends off the plantain and peel it. Cut long, thin slivers of the plantain along its length, using a mandoline or a vegetable peeler.
- Heat 5-7.5cm/2-3in oil in a large pan. When the oil reaches 180°C/350°F drop a few of the plantain strips
