Follow these steps for perfect results
plantains
ripe
vegetable oil
cold water
salt
Slice plantains into 3/4-inch-thick rounds.
Pour oil to a depth of 1 1/2 inches in a Dutch oven and heat to 375°F.
Fry plantain slices in batches until golden.
Drain and cool the fried plantains.
Flatten slices to 1/8-inch thickness using a meat mallet or rolling pin.
Soak flattened plantain slices in cold water for 2 to 3 minutes, or until edges puff.
Drain the soaked plantain slices on paper towels.
Heat oil in Dutch oven to 375°F.
Fry chips in batches for 3 minutes, or until browned and crisp.
Drain the fried chips on paper towels.
Sprinkle with salt.
Serve immediately.
Expert advice for the best results
Ensure plantains are ripe but still firm for best results.
Maintain oil temperature for even cooking.
Adjust salt to taste.
Everything you need to know before you start
10 mins
Can be made a few hours in advance.
Serve in a bowl or on a platter.
Serve as a snack with dips.
Pair with grilled meats.
Use as a side dish for Caribbean meals.
Complements the saltiness and oil.
Discover the story behind this recipe
Popular snack throughout the Caribbean and Latin America.
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