Plantain Chips, Fufu And Salsa

• 3 cups canola oil
• 2 green plantains, peeled and thinly sliced lengthwise
• Salt
• Garlic powder
• 1 large cucumber, washed
• 2 small tomatoes, seeded and cut into 1/2-inch dice
• 1 1/2 jalapeno chilies, seeded and minced
• 2 tablespoons chopped cilantro
• 1 medium red onion, cut into 1/2-inch dice
• Juice of 1 lemon
• 2 tablespoons red wine vinegar
• 13 cup extra virgin olive oil
• Freshly ground black pepper
• 6 ounces bacon, diced
• 1 small onion, cut into 1/2-inch dice
• 3 black plantains, peeled and cut into 1-inch cubes

1. In deep fryer or heavy saucepan, heat canola oil to 350 degrees.
2. Add half of green plantains, one slice at a time, and fry until golden brown and crisp, about 3 to 4 minutes.
3. Drain on paper towels, and sprinkle with salt and garlic powder to taste.
4. Repeat with remaining green plantains.

canola oil, green plantains, salt, garlic, cucumber, tomatoes, jalapeno chilies, cilantro, red onion, lemon, red wine vinegar, extra virgin olive oil, freshly ground black pepper, bacon, onion, black plantains

Taken from cooking.nytimes.com/recipes/5947 (may not work)