Plantain Chips

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recipe from Epicurious 


About 4 cups vegetable oil
2 pounds green plantains


Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler


Heat 1 inch oil to 375°F in a 4- to 5-quarts heavy pot over medium-high heat.

Meanwhile, cut ends from (unpeeled) plantains, then halve plantains crosswise. Cut a lengthwise slit through peel and discard peel. Cut plantains lengthwise into very thin slices (less than 1/16 inch thick) with slicer.

Fry plantains in batches of 10 to 12 slices, turning frequently, until golden, about 1 minute per batch. Drain on paper towels, immediately seasoning each batch with salt. Return oil to 375°F between batches.

    Cook's note: Chips can be made 1 day ahead and kept (once cool) in an airtight container at room temperature.

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