Plantain Chips

Instructions

1. Prepare the plantains
   Peel the green plantains by cutting off the ends, then making a shallow slit along the length of the plantain. Use your fingers to pry the skin off. Slice the plantains thinly (about 1/8 inch thick) using a sharp knife or a mandoline for even thickness.
2. Heat the oil
   In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to ensure proper temperature. The oil should be about 2 inches deep.
3. Fry the plantain slices
   Working in batches to avoid overcrowding, carefully add the plantain slices to the hot oil. Fry for 3-4 minutes until they turn golden and crisp, stirring occasionally to ensure even cooking. Adjust heat as needed to maintain temperature.
4. Drain and season
   Using a slotted spoon, transfer the fried plantain chips to a baking sheet lined with paper towels to absorb excess oil. While still hot, sprinkle with sea salt and any optional seasonings like garlic powder, paprika, black pepper, or cayenne.
5. Cool and serve
   Allow the plantain chips to cool completely, which will make them even crispier. Transfer to a serving bowl and garnish with chopped cilantro if desired. Serve with lime wedges on the side for squeezing over the chips just before eating.
6. Store properly
   If not consuming immediately, store cooled plantain chips in an airtight container at room temperature for up to 3 days. Placing a paper towel in the container helps absorb any moisture and keeps the chips crisp longer.