Plantain Chips

Ingredients

• About 4 cups vegetable oil
• 2 pounds green plantains
• Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler

Instructions

1. 1

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

2. 2

   Meanwhile, cut ends from (unpeeled) plantains, then halve plantains crosswise.

3. 3

   Cut a lengthwise slit through peel and discard peel.

4. 4

   Cut plantains lengthwise into very thin slices (less than 1/16 inch thick) with slicer.

5. 5

   Fry plantains in batches of 10 to 12 slices, turning frequently, until golden, about 1 minute per batch.

6. 6

   Drain on paper towels, immediately seasoning each batch with salt.

7. 7

   Return oil to 375°F between batches.