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The Cuban Cuisine Primer
Ramona V. Abella
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Plantain Chips
by Ramona V. Abella
Yield:
4 to 6 servings
Ingredients:
- 2 very green plantains, peeled
- canola or light vegetable oil
- salt in a shaker
- ½ lemon or lime
- large shallow bowl or platter
- paper towels
Method:
Peel plantains and rub them with the
lemon to prevent them from turning brown.
Slice the plantains into extremely thin
slices similar to the thinness of potato chips.
Heat the oil in a large skillet or deep
pan to the right (high) frying temperature. You will know that oil is
hot enough when the oil literally begins to 'dance' or move in the
skillet. If the oil begins to smoke, it has become too hot.
Place small batches of the chips into
the frying pan or skillet carefully separating them out with a fork.
Some clumping is inevitable.
Tap the chips with the fork when they
begin to turn a medium golden yellow. They are ready to be quickly
scooped out when you hear a 'hollow' sound as you tap them.
Quickly remove the chips and place over
paper towels to allow the excess oil to be soaked and use the shaker to
salt them while still hot. You can
serve the chips as a side dish, as a snack, or while having cocktails
before serving dinner at a party. Tip:
Serve the chips as soon after cooking as possible. They are undoubtedly
best when eaten just after being fried.
Ms. Ramona V. Abella's website:
The Cuban Food Fairy
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