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1
Mix together the salt and cayenne.
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2
Set aside.
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3
Put at least 1 inch of lard or oil in a large, deep skillet or saucepan.
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4
The broader the vessel, the more of these you can cook at once, but the more oil you will use.
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5
(They cook very quickly, so dont worry if your pan is narrow.)
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6
Turn the heat to medium-high; you want the temperature to be at 350F (on a deep-fat thermometer) when you start cooking.
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7
While the fat is heating, shave the plantains, using a vegetable peeler, a sharp knife, or a mandoline set to just about the thinnest setting.
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8
If you are using a peeler, press down with some pressure so that the slices are not too thin.
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9
Traditionally, theyre cut the long way (a mandoline makes this easy), but you can make round chips if you find it easier.
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10
Fry as many slices at once as will fit without crowding, turning if necessary.
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11
Total cooking time will be about 2 minutes; the chips should not brown but turn a deeper yellow.
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12
Remove with tongs or a slotted spoon and drain on paper towels or paper bags.
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13
Sprinkle with the salt-cayenne mixture and lime juice and serve immediately.
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14
Yucca Chips.
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15
Substitute 2 yuccas, peeled and halved crosswise, for the plantains.
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16
Put in a medium saucepan, cover with water, and cook until tender but not mushy, about 15 minutes.
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17
Drain, cool, then slice as thin as possible and fry as directed.
