4 Ripe (yellow black) plantain
Salt and pepper; to taste
1/4 c Vegetable oil
To prepare plantains this way, they have to be dead ripe. If only
green ones are available, you should use the the method for
Deep-Fried Plantain Rounds. Either way is fine. You will find that
this preparation results in plantains that are a bit more floppy
than the chips made from the green variety, so I suggest you spoon
the dip onto them and eat them with a fork.
Peel plantains and cut on a severe slant into 1/2" slices. In a
large saute pan, heat the oil over medium heat until hot but not
smoking. Add as many plantain slices as will fit easily in a single
layer, and fry until just lightly browned, about 1 minute per side.
As they brown, remove them to paper towels to drain, then sprinkle
well with salt and pepper. Repeat until all the plantain slices are
fried.
Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger
