Plantain chips

🍌 Thin green-plantain slices fried pale golden then cooled crisp, six small snack portions.

Ingredients

• 500 g firm green plantain flesh after peeling, about 2–3 fruits
• About 600 ml neutral deep-frying oil for the bath; only some is absorbed
• Up to ¼ teaspoon fine salt

Preparation

Trim ends, score peel and peel green plantains carefully with a clean knife. Weigh 500 g flesh. Slice evenly 1–2 mm with a knife or mandoline using its guard.

Pat slices thoroughly dry if moist. Prepare a rack or absorbent support and keep slices separate.

Heat oil to about 170 °C in a deep stable pan filled no more than halfway. Check with a suitable thermometer; never smoke oil.

Lower small batches carefully, never throw. Fry about three to four minutes per batch, separating gently, until pale golden and firm; adjust for thickness.

Lift with a slotted spoon, drain and lightly salt. Let oil return to temperature between batches. Twenty-minute cooking time covers several small batches.

Cool ten minutes without piling hot chips. Divide six small portions. Do not brown darkly to obtain crispness.