Plantain Chips Recipe
Plantain Chips and Ceviche
This recipe is for the thinner variety of plantain chips, called “mariquitas or “chicharitas” in Cuba. These chips are easy to make, and they’re a great alternative to the tortilla chip when dipping in guacamole, salsa or ceviche. For a savory + sweet twist, dip these salty plantains in chocolate to make chocolate-covered plantain chips.
Cook time: 30 mins
Total time: 30 mins
Yields: 6 servings
1 1/2 teaspoons finely grated fresh lime zest, chopped
1 1/2 teaspoons salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 green plantains (1 1/2 lb)
1. Stir together lime zest, salt, and cayenne.
2. Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut the ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges.
3. Soak in hot tap water for 5 minutes and peel.
4. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 1/16 inch thick).
5. Fry strips 6 at a time, turning frequently, for 30 to 45 seconds or until golden. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
Tip: For short-term storage of chips (up to 1 week), keep in an airtight container at room temperature.