Plantain 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:

• Stir together zest, salt, and cayenne.
• Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Steps:

• 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:

• 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 oven to 400°F.
• Trim ends from plantains, then cut a slit down one side.
• Peel plantains-beginning at the slit.
• Slice across into 12 pieces, each about 1/2-3/4".
• Place in a large bowl.
• Toss slices with oil and 1/8 tsp of the salt.
• Transfer to a sprayed nonstick baking sheet.
• Bake slices for 15 minutes Remove pan from oven.
• Place a few slices on a cutting board and press gently with the bottom of a glass. Turn over.
• (Bottoms will be lightly browned.).
• Return to baking sheet.
• Repeat with all slices.
• Spray with oil. Sprinkle with the rest of salt (1/8 tsp).
• Bake another 5 minutes.
• Serve warm with fat free sour cream.
• 194 cal per serving-9g fat & 2g fibre.

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.

Steps:

• Using a vegetable peeler, slice plantains into very thin 1/16-inch-thick strips.
• Fill a large skillet 2 inches high with vegetable oil. Heat oil over medium-high heat until it reaches 340 degrees on a deep-fry thermometer.
• Add plantain slices to hot oil and cook, turning once, until golden, about 1 minute. Transfer to a paper towel-lined plate to drain. Sprinkle with salt and serve immediately.