Thursday, March 21, 2013

Plantain Chips and Ceviche

This recipe is for the thinner variety of plantain chips, called „mariquitas“ or „chicharitas“ in Cuba. Plantain Chips and Ceviche are easy to make, and they are a great alternative to the tortilla chip when dipping in guacamole, salsa or chevice.

Serving Size: 4

1 teaspoons finely grated fresh lime zest, chopped
1 teaspoons salt
1/3 teaspoon cayenne
4 cups vegetable oil
3 green plantains (1 lb)


Stir toghter lime zest, salt, and cayenne. Heat oil in a 5-quart heavy poto ver mnoderate heat until a deep-fat thermometer registers 375 °F. While oil is heating, cut the ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges.
Soak in hot tap water for 5 minutes and peel.
Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips.
Fry strips 4 at a time, turning frequently, for 30 to 45 seconds or until golden. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Tip: For short-term storage of chips (up to 1 week), keep in an airtight container at room temperature.

Cooking time: 30 mins
Total time: 30 mins

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