Plantain Chips

Method

Peel the green plantains by slicing off the ends and making lengthwise cuts in the skin, then peel away the thick skin with a knife. Using a sharp knife or mandoline, slice the plantains lengthways into thin, even strips approximately 3mm thick. Heat the oil in a deep frying pan or wok to 180°C and carefully lower the plantain slices into the hot oil in batches, ensuring they do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until the chips are golden and crispy. Remove with a slotted spoon and drain on kitchen paper, then season generously with sea salt whilst still warm. Serve immediately whilst crispy.