Plantain Chips

Directions

1. For this dish you really do need under-ripe plantains as they’re easier to slice.

2. Peel the plantains, remove the ends at an angle then slice finely using a medium blade on a mandolin.

3. Toss the plantain slivers with a little sea salt then set aside.

4. Meanwhile, heat the oil to about 180°C either in a deep fat fryer or a wok then add the plantain slices a few at a time (separating them as you place them in the oil) and fry until crisp and golden (but not blackened).

5. Drain on kitchen paper then toss with some more sea salt and serve as a snack or as an accompaniment to salads.

6. These plantain chips will keep well in an air-tight tin (and remain crunchy) for several weeks.

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