Plantain Chips

• 1 1/2 teaspoons finely grated fresh lime zest, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 6 cups vegetable oil
• 4 green plantains (1 1/2 lb)

1. Stir together zest, salt, and cayenne.
2. Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375F.
3. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges.
4. Soak in hot tap water 5 minutes and peel.
5. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick).
6. Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds.
7. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

lime zest, salt, cayenne, vegetable oil, green plantains

Taken from www.epicurious.com/recipes/food/views/plantain-chips-103307 (may not work)