Bo Friberg

Plantain Chips

Preparation info
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 2 firm plantains
  • Simple syrup

Method

  1. Remove the skin from the plantains as follows: Use a sharp knife to cut off both ends so part of the flesh is exposed, then cut lengthwise along the edge of a ridge without cutting into the pulp. Repeat with the adjacent ridge, then use the edge of the knife to lift the cut section of peel and pull it away in 1 piece. Repeat this procedure with each remaining segment of