Fried Plantains

1. 1

   Line a plate with paper towels and have ready.

2. 2

   In a small bowl, combine the salt, chile powder, canela, and allspice; set aside.

3. 3

   In a large, heavy pot, heat the oil over medium heat until it reaches 350F on a deep-fat thermometer.

4. 4

   Peel the plantains with a paring knife.

5. 5

   With a mandoline or hand-held vegetable slicer, cut them lengthwise into paper-thin strips.

6. 6

   Fry the plantains in batches, flipping them in the oil, until crisp and light brown, 30 seconds to 1 minute per batch.

7. 7

   Remove with a slotted spoon to the prepared plate to drain.

8. 8

   Transfer to a large bowl and toss with chile seasoning while still warm.

9. 9

   The chips will keep stored airtight in a cool, dry place for 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.