Plantain Chips Recipe

• 4 green plantains
• Oil for frying
• Salt for flavoring
• Or 2 tablespoons cinnamon + ¼ cup sugar for flavoring

1 Heat a deep fryer or pour oil into a large pot, enough to submerge the plantains. 2 Cut off ends of green plantains. 3 Cut through the peel lengthwise and place in hot tap water for fifteen minutes to make it easy to peel. 4 After fifteen minutes of sitting in hot water, peel the plantains like you would peel a banana. 5 Thinly slice plantains and fry about ten at a time, making sure not to overcrowd fryer. 6 Fry until lightly golden brown for about one minute. 7 Place on paper towels to drain. 8 Season with salt or cinnamon-sugar mixture. 9 Store in airtight containers or zip-lock bags. Serving suggesti on: Serve savory chips with guacamole, and sweet chips with pineapple chutney.   As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now