Plantain chips
Search for similar recipes...
Serves
8
Cooking Time
Prep time 20 mins, cook 20 mins
|
3 (600 gm)
|
large green plantains (see note), ends trimmed
|
|
For deep-frying:
|
vegetable oil
|
|
1
|
Make several incisions in the skin of each plaintain. Place in a bowl, cover with very hot water and stand for 10 minutes to loosen the skin. Drain, peel and cut into 8cm round slices.
|
|
2
|
Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry plantains in batches for 3-5 minutes or until tender and golden. Drain on absorbent paper and set the oil aside.
|
|
3
|
While the plantain slices are still warm, place on a tray in a single layer, cover with a damp tea towel and smash each with the heel of your hand to flatten. Reheat oil to 180C and cook the slices in batches over medium heat until golden brown. Drain on absorbent paper, season with sea salt and serve immediately.
|
Note Plantains are in the same family as bananas, available from Asian grocery stores. Serve as a snack with
hurricane snow cones.
RECIPE Andy Harris
PHOTOGRAPHY Chris Chen
STYLING Andy Harris and Vanessa Austin