Best Fried Plantain Chips With Lime Sour Cream And Mango Hot Sauce Recipes
TOSTONES (FRIED PLANTAIN CHIPS)
Steps:
- Peel the plantains and slice into 2 cm thick rounds.
- Place plantain rounds into hot oil and fry until golden. Remove to a paper towel lined plate.
- Take a fried plantain piece and place on a cutting board. Smash with the flat side of a large knife. Repeat for all plantain pieces.
- Place the chips back in the hot oil and fry for another minute until golden brown. Move to a bowl, sprinkle salt, and toss.
Nutrition Facts : Calories 684 kcal, Carbohydrate 69 g, Protein 8 g, Fat 46 g, SaturatedFat 27 g, Cholesterol 120 mg, Sodium 4848 mg, Fiber 5 g, Sugar 34 g, ServingSize 1 serving
FRIED PLANTAIN CHIPS
Steps:
- In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
- Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
- Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
- Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
- Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.
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