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Plantains Chips Cooking Recipes

Plantain Chips


This is a classic Caribbean recipe, which has a dozen different names. These are twice fried, which makes them a lot of work, but the end result is worth the effort. Not only are these crisp chips delicious with drinks before dinner but they are a perfect accompaniment for steamed fish of any kind, but most especially grouper that has been dressed with a little lime juice and hot pepper sauce.


Makes 6 to 8 servings


3 large green plantains, peeled and sliced thickly on the diagonal
Salt to taste (sea salt is especially good)
Mild vegetable oil, preferably peanut for deep-frying
Hot pepper vinegar to taste
Soak the plantains slices in salted ice water to cover for 30 minutes. Drain and dry well on clothe kitchen towels.


Heat the oil in a deep-fat fryer or very heavy deep skillet to 375F.


Add the slices of plantain in batches and fry until just beginning to brown, 3 or 4 minutes per batch. Remove from the hot fat with a slotted spoon and spread out on paper towel. Use the flat side of a wide spatula to press the slices hard while they are still hot so they become as thin as possible. Repeat the remaining slices.
Cool the chips and return them to the bowl of salted ice water. Drain well after just 1 or 2 minutes; dry thoroughly on kitchen towels. Just before serving, fry the chips again, in batches, in oil heated to 375F.

 

Until deep golden brown and very crisp, 2 to 3 minutes per batch.


Remove the chips with a slotted spoon, drain well, salt, and serve this plantains chips cooking recipes while still hot. Pass hot pepper vinegar to shake over the chips if you like.


Note: The peeled plantain can be thinly sliced and fried only once until crisp and golden, 2 to 3 minutes per batch. Serve them hot, salted.

 

More about Cooking Plantains Recipes


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