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SEASONED PLANTAIN CHIPS

7/10/2020

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Seasoned Plantain Chips
(serves 6)

Ingredients:
  • 4 green plantains (1 1/2 lb) 
  • 6 cups vegetable oil
  • 1 1/2 teaspoons finely grated fresh lime zest, chopped
  • 1/4 teaspoon cayenne
  • 1 1/2 teaspoons sea salt 
Instructions:
  • Stir together zest, sea salt, cayenne and set aside.
  • cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. 
  • Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. 
  • While oil is heating, cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 1/16 inch thick). 
  • Fry strips, about 6 at a time, turning frequently, until golden, 30 to 45 seconds.
  • Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
Chef’s Note:
You can make the plantain chips 2 days ahead and store them in an airtight container at room temperature.

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    Author

    Being diagnosed with a few eating allergies that include GLUTEN, LACTOSE AND EGG. For me it was pretty much EVERYTHING I loved to eat! I had to put my big girl panties on and rewire my mind about everything and rearrange my nutritional routine. The result: I have come up with ways of enjoying a gluten-free life as well as a few indulgent treats that are completely allergy friendly and great not only for an allergy conscious lifestyle, but for all the guests at your table alike!

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