Hot Plantain Chips


4 plantains [should be firm]

4 tsp lemon juice

4 tsp ground ginger

4 tsp cayenne pepper oil for frying


Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon juice over the pieces, stirring to moisten.

In a separate bowl, combine the ginger and pepper. Heat about 1/4 inch of oil in a heavy skillet until a test piece of plantain sputters.

Roll plantain pieces a few at a time in the spice mixture to coat surfaces, then transfer to the skillet. Fry until outsides are crisp and golden.

With a slotted spoon, remove plaintains to an absorbent cloth [or paper toweling] for cooling [slightly].

Serve hot.

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