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2 - 4 servings
Chef Tom Fraker
Guacamole and salsa make great dipping sauces for these chips.
2 plantain bananas, green in color and peeled
Canola oil, as needed
Salt and pepper to taste
Using a very sharp knife or a mandoline, slice the plantains into very thin discs.
Pour about 2 inches of oil into the bottom of a heavy frying pan.
Heat the oil to 350ºF. Fry the plantain chips until crispy and golden brown.
Drain on paper towels and season immediately with salt and pepper.