Vegetable oil sufficient for frying
3 green plantains
1 cup water, heavily salted
• In a heavy skillet, heat the vegetable oil.
• Using a vegetable peeler, peel the plantains. Slice on a diagonal into 1-inch-thick pieces.
• Fry until lightly golden. Immediately remove from the oil and place in a paper bag. Gently press with a rolling pin until the plantains are approximately 1/2-inch-thick.
• Quickly dip in the salted water, then fry again until brown and crispy. Serve immediately.
Makes 6 servings
Variations: There are many variations on this simple Hispanic side dish. For sweeter chips, sprinkle ripe plantains with sugar. For saltier chips, sprinkle green plantains with coarse sea salt.
