Platanitos

• 1 teaspoon salt
• 1/4 teaspoon cayenne, or to taste
• Lard (traditional) or corn, grapeseed, or other neutral oil for deep-frying
• 2 medium-ripe plantains (yellow-green, not green, yellow, or yellow-black), peeled (page 472)
• Lime wedges

1. Mix together the salt and cayenne.
2. Set aside.
3. Put at least 1 inch of lard or oil in a large, deep skillet or saucepan.
4. The broader the vessel, the more of these you can cook at once, but the more oil you will use.
5. (They cook very quickly, so dont worry if your pan is narrow.)
6. Turn the heat to medium-high; you want the temperature to be at 350F (on a deep-fat thermometer) when you start cooking.
7. While the fat is heating, shave the plantains, using a vegetable peeler, a sharp knife, or a mandoline set to just about the thinnest setting.
8. If you are using a peeler, press down with some pressure so that the slices are not too thin.
9. Traditionally, theyre cut the long way (a mandoline makes this easy), but you can make round chips if you find it easier.
10. Fry as many slices at once as will fit without crowding, turning if necessary.
11. Total cooking time will be about 2 minutes; the chips should not brown but turn a deeper yellow.
12. Remove with tongs or a slotted spoon and drain on paper towels or paper bags.
13. Sprinkle with the salt-cayenne mixture and lime juice and serve immediately.
14. Yucca Chips.
15. Substitute 2 yuccas, peeled and halved crosswise, for the plantains.
16. Put in a medium saucepan, cover with water, and cook until tender but not mushy, about 15 minutes.
17. Drain, cool, then slice as thin as possible and fry as directed.

salt, cayenne, corn, plantains, wedges

Taken from www.epicurious.com/recipes/food/views/platanitos-385575 (may not work)