Plantain crisps patacones

  • 2 green plantains
  • 1 cup vegetable oil, plus more if necessary
  • Salt
1) 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 cut and peel off the skin. Once the skin is removed cut the plantain crosswise into 3 or 4 pieces, each about 5 to 7cm long.

2) Heat the oil in a medium frying pan over a high heat until it shimmers, about 3 minutes. Add the plantain slices 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 greaseproof paper. Reduce the heat to medium.

3) 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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