SPICY SEASONED PLANTAIN CHIPS
Steps:
- Place the plantains in a bowl of cold water to soak for 30 to 40 minutes (this will help make them easier to peel).
- Combine the salt, garlic, sugar, chile powder, cumin, paprika, thyme, pepper, allspice, cinnamon and clove in a dry pan and toast lightly until aromatic, 1 to 2 minutes. Set aside.
- Preheat a large pot of canola oil to 350 degrees F.
- Peel the plantains and, using a mandolin, finely slice lengthwise. Working in batches, deep fry the plantain slices in the hot oil until golden and crispy, 2 to 3 minutes. Drain on a paper-towel-lined plate.
- Once all of the plantain slices are fried, toss them in the toasted spice mixture and serve.
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