Diary of an Inconsistent Cook #63: Plantain Chips (#homecooking)

So, you failed with a plantain experiment and you have one left.  What do you do?  You make plantain chips!

Step 1:  Heat oil to frying temperature (I eyeballed it based on how my pot behaves with my stupid stove)

Step 2:  Use a mandolin or slicing side of a grater to slice a peeled plantain into thin chips.  (You can cut them by hand too.  The thicker the longer it will take to cook).

Step 3:  Fry until just beginning to turn a light golden brown.

Step 4:  Drain, salt (if desired), crunch munch.

Options:

• soak the chips briefly in water and vinegar (with garlic if desired) and drain/dry before frying for a salt and vinegar flavor.
• spice with hot paprika or black pepper after frying
• sprinkle with sugar and salt after frying
• can be sliced lengthwise for long, dipping chips
• can be oven baked at 400F spread out not touching on a cookie sheet after coating lightly with oil with salt (and other options except sugar which might burn) until golden brown.  Make sure to turn halfway through.

It couldn’t be easier.  Enjoy!