Ingredients
3 whole Plaintains (very Ripe/green)
2 cups Canola Oil, For Frying
1 pinch Sea Salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Precision slicing for carpaccio, chips, uniform cuts
Indoor makrut lime tree — endless supply of leaves and fruit
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Precision slicing for carpaccio, chips, uniform cuts
Indoor makrut lime tree — endless supply of leaves and fruit
Record your recipes and experiments — organized cooking journal
Grow your own Sichuan peppercorns — numbing, aromatic, fresh
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Peel the plantains using a knife (they will not peel easily the normal way, being so green) then slice them very thin with a mandoline or the slice side of a box grater. Pour oil in heavy duty pan (I like using my cast-iron pan) until 3/4 to 1 inch high and heat up to 350 degrees F (medium to medium-high). Place slices in the oil carefully, and fry them for 3 to 5 minutes. If you want them crispier, keep them in for more like 5 minutes. Dont let them burn or turn brown in the oil, they wont have the same flavor. Remove the chips and place on a paper bag (to soak up the oil) and immediately sprinkle with sea salt. They are ready right away! Enjoy!