Plaintain Chips Recipes

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.

Steps:

• In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
• Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
• Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
• Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
• Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

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.

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.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

Steps:

• Peel plantain, and diagonally cut into 1/8 inch slices.
• Combine the water and salt in a large bowl, stirring until salt disolves; add plantain slices.
• Cover and let stand 30 minutes.
• Drain plantain slices well, and pat dry.
• Heat 2 tbsp oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly, until tender, but not brown.
• Drain well on paper towels.
• Mash each plantain slice with the bottom of a glass cup.
• Pour oil to depth of 2-inches; heat till good and hot.
• Fry plantains, a few at a time, until golden brown; drain on paper towels.
• Serve plantain chips with Plantain Dip.
• Plantain Dip: Combine all ingredients in a jar; cover tightly, and shake vigorously.
• Chill at least 2 hours.
• Shake just before serving.
• Yield: 1/2 cup.