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Plantain Chips Patacones
Recipe courtesy Ingrid Hoffmann

Ingredients
2 green plantains
1 cup vegetable oil, plus more if necessary
Salt

Directions
Cut off the ends of the plantains and then carefully
cut a slit down the length of the skin without cutting into the plantain itself.
Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the
peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3
inches long.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Heat the oil in a medium skillet over high heat until it shimmers, about 3
minutes. Add the plantains and fry them until they turn golden on all sides, about
3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to
drain, then place between 2 sheets of parchment paper. Reduce the heat to
medium.

Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return
1/2 of the flattened plantains to the oil and re-fry until deep golden on both
sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain
and repeat with the remaining flattened plantains. Sprinkle with salt and serve
immediately.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved