Plantain chips

🍌 Thin green-plantain slices, fried, drained and cooled until crisp; four snack portions.

Ingredients

• 500 g firm green plantain flesh after peeling
• 1 litre neutral vegetable oil suitable for deep-frying, for the bath
• 2 g fine salt, adjusted after frying

Preparation

Wash and dry whole plantains, trim ends, slit and remove skin. Weigh 500 g flesh.

Slice into even 1–2 mm rounds or diagonals with stable knife or mandoline using its safety guard.

Separate and thoroughly pat slices dry. Prepare draining rack and keep skimmer dry; never put wet slices in hot oil.

Heat one litre oil to 165–170 °C in a pot no more than half full. Check thermometer and never leave unattended.

Add a small handful, separate gently and fry 3–5 minutes per batch, until lightly golden and bubbling decreases.

Lift onto rack in a light layer. Restore oil to 165–170 °C before next batch; repeat, about 20 minutes active frying total depending on pot.

Sprinkle some salt while warm, taste a cooled chip before adding more. Cool completely about ten minutes, uncovered and not piled deeply.

Divide four portions. Best same day; otherwise seal completely cold chips in a clean dry airtight box, preferably use within 48 hours. Cool oil before handling or disposal.