Plantain And Cassava Chips- Maraquitas De Plantanos Y Yuca

• Canola Oil for frying
• 1 Large Plantain
• 1 Large piece of Cassava
• 1 Bowl of Cold Water
• Salt & Pepper to taste
• **You need a Mandolin to thinly slice the plantain and cassava.

1. Peel the plantain and the cassava. You can peel the plantain by inserting your knife into its seams and gently peeling apart the skin. If you run the plantain under hot water the skin becomes soft and very easy to peel. To peel the cassava, you can just use a vegetable peeler to peel off the skin.
2. Once the plantain and the cassava are peeled, cut plantain in half and attach lengthwise to the mandolin guard and slice using the thinnest slice attachment. You should have almost paper thin slices of plantain and you should have the same for the cassava slices.
3. As you slice, soak the sliced pieces of plantain and the cassava in water to prevent them from turning brown. Let them soak in the bowl just until you are ready to fry them.
4. Once you are ready to fry the slices, rinse them all and pat dry. Gently place some of the slices into the hot oil and remove once the plantain and the cassava turn golden brown. Be careful not to over crowed the pan with too many slices because you want the slices to all cook evenly.
5. Once the chips are removed from the oil, add salt and pepper immediately.

canola oil, plantain, cassava, water, salt

Taken from www.epicurious.com/recipes/member/views/plantain-and-cassava-chips-maraquitas-de-plantanos-y-yuca-50032244 (may not work)