Spicy Plantain Chips
Spicy plantain chips are a crisp, savory snack made from green plantains, which are starchy rather than sweet. Here the mashed fruit is mixed with serrano chile, garlic and black pepper before frying, so the heat and seasoning run all the way through each round instead of sitting only on the surface. A second dusting of salt and pepper straight from the fryer finishes them. They keep their crunch at room temperature.
Instructions
Mix the mashed plantains with the salt, black pepper, minced serrano chile and garlic until evenly combined. Shape the mixture into small rounds about the size of a thin slice of potato.
Heat the oil in a deep pot to 375°F. Fry the rounds in batches of six to eight so the oil stays hot and they do not crowd each other. They are ready when they are golden brown and crisp on the outside.
Lift the chips out and set them on a cooling rack placed over a sheet pan so the oil drains away. Season them right away with a little more salt and freshly ground black pepper while the surface is still hot and the seasoning will cling.
Serve the chips warm or at room temperature.
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