Plantain Chips

1. 1

   Stir together zest, salt, and cayenne.

2. 2

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

3. 3

   While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges.

4. 4

   Soak in hot tap water 5 minutes and peel.

5. 5

   Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick).

6. 6

   Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds.

7. 7

   Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.