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1
With a small sharp knife cut ends from each plantain and halve crosswise.
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2
Cut a lengthwise slit through skin along inside curve.
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3
Beginning in center of slit pry skin from plantain and with rippled blade of a mandoline or decorating knife cut flesh crosswise into 1/8-inch-thick slices.
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4
In a deep fryer or large deep skillet heat 1 1/2 inches oil to 375F.
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5
on a deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning them, 2 to 3 minutes, or until golden, transferring as fried with a skimmer or slotted spoon to paper towels to drain.
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6
Season plantain slices with salt.
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7
(Plantain slices should be slightly crisp on outside but soft on inside.)
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8
Plantain slices are best served immediately but may be made 1 day ahead, cooled completely, and kept in an air-tight container.
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9
Reheat plantain slices on a rack in a shallow baking pan in a preheated 350F.
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10
oven 5 minutes, or until heated through.
