1 plantain, very green
2 c. peanut or grapeseed oil
Place oil in a 1 quart sauce pan on medium heat. Let oil rest for 10 minutes.
Peel plantain by hand or with a vegetable peeler. Turn oil up to medium-high heat.
Place a mandolin over oil. Slice plantain slowly and let pieces fall directly into the oil. If not using a mandolin, slice plantain with a knife and use tongs to add slowly into oil.
Fry chips for 2 minutes; stirring occasionally. Remove chips with tongs or slated spoon and place over a napkin on a side plate.
Let cool and sprinkle with salt before serving. If needed, fry multiple batches to prevent crowding in the pan.
No Nutritional Information Available