Crispy fried plantain chips sprinkled with chili-lime salt. —Riley Wofford
Vegetable oil, for frying
- Peel the plantains and jam within the freezer for 20 minutes.
- The use of a mandoline, slice the plantains as thinly as that you simply may maybe well maybe most seemingly most seemingly contemplate of. Whisk collectively the salt, lime zest, and chili powder in a dinky bowl to combine. Plan apart.
- Pour sufficient vegetable oil into the deep-sided skillet to attain about one breeze up the facet of the pan. Predicament the oil over medium-high heat, till a deep-fry thermometer registers 350°F. Working in batches, add the plantains to the oil and fry for about 1 minute per facet, till golden brown. Drain on paper towels and, whereas the chips are mute heat, sprinkle with the chili-lime salt.