Instructions
Step 1: Preparing the Plantain
Peel the plantains: cut off both ends. Then, make a shallow slit down the length of the peel with a sharp knife (be careful not to cut deep into the flesh). Peel off the skin (unripe plantain is tough to peel).
Slice the plantains thinly. Using a mandoline ensures a uniform thickness of 1–2 mm (the thinner, the crispier). If you don't have one, use a very sharp knife.
Optional: You can rinse the slices in a bowl of cold water with a pinch of salt, then dry them thoroughly with a clean cloth or paper towels.
Step 2: Frying
In a large frying pan or pot, heat the oil over medium-high heat (175 °C (350 °F)). The oil should be hot but not smoking.
Fry the slices in small batches (to avoid overcrowding the pan) for about 2–3 minutes, turning once. They are done when golden brown and looking crispy.
Remove the chips with a slotted spoon and transfer them to a plate lined with paper towels to drain excess grease.
Step 3: Seasoning and Serving
Immediately after draining, while the chips are still hot, sprinkle them with salt and optional spices (paprika, black pepper). The salt adheres better to hot chips.
Allow them to cool slightly to reach maximum crunchiness.
Store in an airtight container and serve alongside any meal or as a standalone snack, preferably with Salsa or your favourite dip.
