| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Cuban |
Snacks, Cuba, Update, Archived |
2 |
Servings |
INGREDIENTS
| 2 |
lg |
Green plantains, peeled and cut into paper-thin slices |
|
|
Peanut or vegetable oil for deep frying |
|
|
Salt to taste |
| 1 |
|
Place the plantain slices in a bowl, cover them with cold water, and |
INSTRUCTIONS
soak 30 minutes. (If you are frying right away, you do not need to soak in
water.) 2. Drain the slices and pat dry with paper towels. In a frying pan
or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375
degrees, or until a slice of plantain sizzles when it touches the oil, and
fry the plantain chips a handful at a time, turning them with a slotted
spoon until they are golden brown and crisp. Do not fry too many chips at
once, or the oil temperature will fall and the chips will be soggy rather
than crisp. Drain on a paper-towel-lined platter, transfer to a serving
bowl, sprinkle with salt, and serve hot. Makes 2 to 2 1/2 cups of chips
Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992)
MARIQUITAS DE PLATANOS Green Plantain Chips
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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