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Plantain Crisps Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Yield: Approximately 6 servings
Ingredients
Method Heat oil in a 5-litre (5-quart) heavy pot over moderate heat until a deep-fat thermometer registers 190º C (375º F). While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips — about 1.5 mm (1/16 inch) thick. Fry strips 6 at a time, turning frequently until golden, about 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture. Note: You can make plantain crisps two days ahead and keep in an airtight container at room temperature.
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