Coastal Living JANUARY 1999
Slice plantains into 3/4-inch-thick rounds.
Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat to 375°. Fry plantain slices in batches until golden. Drain and cool.
Flatten slices to 1/8-inch thickness using a meat mallet or rolling pin. Soak in cold water to cover for 2 to 3 minutes or until edges puff. Drain on paper towels.
Heat oil in Dutch oven to 375°; fry chips in batches 3 minutes or until browned and crisp. Drain on paper towels. Sprinkle with salt, and serve immediately.
Note: To reheat, arrange chips in a single layer on baking sheets. Bake at 450º for 5 to 7 minutes or until hot and crisp.
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