Garlic Plantain Chips

1. 1

   Thinly slice plantains into chips with a mandoline.

2. 2

   Soak in a bowl of salted cold water for 30 minutes.

3. 3

   Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375 degrees F.

4. 4

   Drain plantains and pat dry.

5. 5

   Working in batches, fry the chips, agitating them with a fork so they dont sick together.

6. 6

   Fry for 30 to 45 seconds or until golden.

7. 7

   Using a slotted spoon, transfer to a plate lined with paper towels, sprinkle with salt and granulated garlic.

8. 8

   Let cool and serve.

9. 9

   Can be stored in an airtight container for up to 4 days before they start to get stale.

* Per serving · 4 servings · Values may vary.