Plantain Chips
Source: Ramona V. Abella; The Cuban Cuisine Primer
Yield: 4 to 6 servings

2 very green plantains, peeled
canola or light vegetable oil
salt in a shaker
1/2 lemon or lime
large shallow bowl or platter
paper towels

Peel plantains and rub them with the lemon to prevent them from turning brown. Slice the plantains into extremely thin slices similar to the thinness of potato chips.

Heat the oil in a large skillet or deep pan to the right (high) frying temperature. You will know that oil is hot enough when the oil literally begins to 'dance' or move in the skillet. If the oil begins to smoke, it has become too hot. Place small batches of the chips into the frying pan or skillet carefully separating them out with a fork. Some clumping is inevitable.

Tap the chips with the fork when they begin to turn a medium golden yellow. They are ready to be quickly scooped out when you hear a 'hollow' sound as you tap them.
Quickly remove the chips and place over paper towels to allow the excess oil to be soaked and use the shaker to salt them while still hot.

You can serve the chips as a side dish, as a snack, or while having cocktails before serving dinner at a party.

Tip:
Serve the chips as soon after cooking as possible. They are undoubtedly best when eaten just after being fried.