- 3 plantains–fairly green/ripe
- 1 teaspoon sea salt
- canola oil
Peel the plantains using a knife (they will not peel easily the “normal” way being so green). Slice them very thin with a mandolin or the slice side of a box grater. Pour oil in heavy duty pan until 3/4 to 1 inch thick and heat up to 350 degrees (med to med-high). Place slices in the oil carefully, and “fry” them for 3 to 5 minutes. If you want them more crispy–keep them in for more like 5 minutes. Don’t let them “burn” or turn brown in the oil, they won’t have the same flavor. Remove the chips and place on paper bag (to soak up the oil) and immediately sprinkle with sea salt.
Source: Food Gawker