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 375°F.
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
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,