Plantain Chips (Chips de Banana da Terra)
Thin slices of green plantain are deep-fried in oil until crispy and golden. To peel a plantain, use a sharp paring knife to cut off both tips. Slit the peel lengthwise in several places, making sure to only cut through the skin. Pull the stiff sections of skin away from the plantain flesh.
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 4 green plantains, peeled
- 2 cups vegetable oil
- 1 tsp. sea salt
- Working quickly, use a mandoline or very sharp knife to cut the peeled plantain lengthwise into the thinnest slices possible. (You can also cut the plantain crosswise at a slight angle, which is easier if you don’t have a mandolin.)
- Heat the oil in a deep skillet or large heavy saucepan to 350°F. Working in batches, cook the plantain slices until golden brown and crispy, about 3–4 minutes.
- Remove plantain slices from the oil with a slotted spoon and drain on paper towels. Sprinkle with sea salt and serve warm or at room temperature.