Instructions:
- Select and Peel the Plantains:
- Choose green or slightly ripe plantains for a firmer texture. Peel the plantains by cutting off the ends and making a shallow cut along the length of the plantain. Remove the skin.
- Slice the Plantains:
- Use a sharp knife or a mandoline slicer to cut the plantains into thin, uniform slices. You can choose to make them thin or thicker based on your preference.
- Heat the Oil:
- Pour enough vegetable oil into a deep pan or fryer to submerge the plantain slices. Heat the oil to around 350-375°F (175-190°C).
- Fry the Plantains:
- Carefully add the plantain slices to the hot oil in batches. Fry until they turn golden brown and crispy. This usually takes about 2-3 minutes per batch.
- Drain Excess Oil:
- Use a slotted spoon to remove the fried plantain chips from the oil and place them on a paper towel-lined plate or tray. This helps absorb any excess oil.
- Season with Salt:
- While the plantain chips are still warm, sprinkle them with salt according to your taste preferences. Toss them gently to ensure even coating.
- Cool and Serve:
- Allow the plantain chips to cool completely before serving. They will continue to crisp up as they cool.
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