Plantains, or “platanos,” are a popular staple food in the Caribbean. While plantains are very similar to bananas, they tend to be eaten only after they are cooked due to a thicker skin and tougher fruit. Depending upon how they are prepared, they can also be a sweet treat to end a healthy meal. One popular way to prepare plantains is to cut and fry them into chips. Add flair to one of your next meals, like “arroz con pollo” (chicken with yellow rice), with this quick recipe.

Ingredients

• 1 ½ tsp. (7.5 g) fresh lime zest, finely grated
• 1 tsp. (5 g) salt
• 1 pinch cayenne pepper
• 6 cups (1.4 liters) vegetable oil
• 4 plantains (1 ½ lb. / 700 g)

Directions

• Combine lime zest, salt, and cayenne pepper. Set aside.
• Heat oil in a 5 quart heavy pot over medium heat. Use a thermometer to ensure temperature reaches 375 F (190 C).
• Meanwhile, cut ends from plantains and score skin of each plantain 5 times lengthwise. Avoid cutting fruit. Soak in hot water for 5 minutes, and then peel.
• Cut plantains into very thin lengthwise strips.
• Fry strips, turning frequently, until golden. Approximately 30 to 45 seconds.
• With tongs, transfer onto paper towels. Sprinkle with salt mixture.

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