September 22, 2011 | No responses.
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.