Recipe by Sommer Clary
I've had fried plantains many times, but recently I was at an ethnic restaurant where the plantain chips were thin and crunchy like potato chips. They were delicious-- I just had to run home and figure out how to make them! I serve mine up with mango salsa, for an extra kick of island flavor!
For the salsa
- 2 cups diced mangoes (about 2 medium, in 1/2 inch dice)
- 1 scallion, thinly sliced
- 1 serrano chili, minced
- 3 tablespoons red onions, minced
- 1⁄2 cup cilantro
- 1⁄2 teaspoon garlic salt
- 1 lime, juice of
For the chips
- vegetable oil, for frying
- 2 plantains
- kosher salt
Directions See How It's Made
- Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
- Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
- Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
- Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
- Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.