Plantain Chips with Spiced Avocado Salsa

4 plantains, peeled
Vegetable or corn oil for deep frying
1 tsp salt mixed with 1/2 tsp cayenne pepper or pimenton (Paprika)
FOR THE AVOCADO SALSA:
1 ripe avocado
1 small red chilli, seeded and finely chopped
2 spring onions, finely chopped
Juice of 1 lime
2 to 3 tablespoons of olive oil
Salt

Cut the plantains in half lengthways then slice them thinly with a mandolin or a very sharp knife.

Pre-heat about 8cm of oil to 160-180C (330-350F) in a large thick-bottomed saucepan or electric deep-fat fryer. Fry about 8-10 slices of the plantains at a time, turning them occasionally with a slotted spoon, for 3-4 minutes until they’re crisp but not coloured too much. Depending on the ripeness of the plantains they may take a little longer or less time to cook. Remove them from the fat with the slotted spoon and drain on kitchen paper. Repeat with the rest of the plantains and dust with the salt and cayenne mixture.

TO MAKE THE AVOCADO SALSA, peel the avocados and remove the stone. Finely chop the flesh and mix it with the chilli, spring onion and lime. Add enough olive oil to bind it into a stiff, spooning consistency mixture then season with salt.

Serve the salsa in a dipping bowl with a spoon, surrounded by the plantain crisps.

Serves 4-6 as a snack