3 lg Ripe plantains
1 c Peanut oil; (1" deep);
- up to 1-1/2 c
1 1/2 ts Ginger powder
1/2 ts Chili powder
Salt; to taste
Slice the plantains thinly. Heat oil in a heavy saucepan, until a
small piece of bread sinks, rises sizzling, and browns in 10 to 15
seconds. Fry the plantain slices a few at a time until crisp,
removing with a slotted spoon, and drain. Toss in a brown paper bag
with salt and spices, and serve warm.
Recipe by Vegetarian Food For All by Annabel Perkins
