Party Plantain Chips Recipes

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

PLANTAIN CHIPS

Steps:

• Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

PLAINTAIN CHIPS

Steps:

• In a heavy based pot heat vegetable oil over medium heat to 375 degrees F.
• Using a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons). Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately.

PARTY PLANTAIN CHIPS

Steps:

• Combine salt and lime rind; set aside.
• Pour oil to depth of 2 inches into a large Dutch oven; heat to 360`.
• Peel plantains; slice plantains lengthwise very thinly, using a mandoline.
• Fry plantain strips, 4 or 5 at a time, 30 seconds on each side or until golden.
• Drain on paper towels.
• Sprinkle immediately with salt mixture.

PLANTAIN CHIPS

Steps:

• 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.