Fried Plantains

• 1/2 teaspoon kosher salt
• 1/2 teaspoon red chile powder (page 151)
• 1/2 teaspoon ground canela (or 1/4 teaspoon ground cinnamon), page 151
• 1/8 teaspoon ground Jamaican allspice
• 8 cups vegetable oil, for deep-frying
• 2 1/2 pounds large green plantains

1. Line a plate with paper towels and have ready.
2. In a small bowl, combine the salt, chile powder, canela, and allspice; set aside.
3. In a large, heavy pot, heat the oil over medium heat until it reaches 350F on a deep-fat thermometer.
4. Peel the plantains with a paring knife.
5. With a mandoline or hand-held vegetable slicer, cut them lengthwise into paper-thin strips.
6. Fry the plantains in batches, flipping them in the oil, until crisp and light brown, 30 seconds to 1 minute per batch.
7. Remove with a slotted spoon to the prepared plate to drain.
8. Transfer to a large bowl and toss with chile seasoning while still warm.
9. The chips will keep stored airtight in a cool, dry place for 1 day.

kosher salt, red chile powder, ground canela, allspice, vegetable oil, green plantains

Taken from www.epicurious.com/recipes/food/views/fried-plantains-393966 (may not work)