These chips are delicious by themselves or when used to make our Tequila-Marinated Gravlax appetizer. Soaking a plantain in hot water for one minute makes it easier to peel. Slice flesh using a mandoline or sharp knife.
- Yield: Makes 5 to 6 1/2 dozen
Source: Martha Stewart Weddings, Summer 2005
- Vegetable oil, for frying
- 3 green plantains, peeled, cut in half crosswise, and sliced lengthwise into 1/16-inch-thick strips
- Coarse salt
Heat 4 inches oil in a heavy saucepan over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Working in batches of several strips, fry plantains until golden brown, about 30 seconds. Transfer to paper towels using a slotted spoon; let drain. Season with salt.