Fried Plantain Chips

• 2 large green plantains
• Vegetable oil for deep-frying
• Salt to taste, preferably kosher or sea salt
• Mojo Criollo (Cuban Garlic Sauce)

1. Peel the plantains: Cut off both ends, then cut slits through the skin, being careful not to cut the flesh.
2. Peel off the skin.
3. Using a mandolin set on the thin setting, slice the plantains lengthwise.
4. If not frying immediately, place the slices in cold acidulated water.
5. When ready to fry, pat the slices dry thoroughly with paper towels.
6. In a deep-fryer or a large, deep skillet, heat at least 2 inches of oil to 375F.
7. Working in batches, carefully add the plantain slices to the oil.
8. Fry, turning occasionally, until crisp and golden brown, 1 to 2 minutes.
9. Drain on crumpled paper towels and sprinkle with salt.
10. Serve immediately, with Mojo Criollo if desired.

green plantains, vegetable oil, salt, criollo

Taken from www.cookstr.com/recipes/mariquitas (may not work)