PLANTAIN CHIPS
Steps:
- Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
- Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.
SPICY SEASONED PLANTAIN CHIPS
Steps:
- Place the plantains in a bowl of cold water to soak for 30 to 40 minutes (this will help make them easier to peel).
- Combine the salt, garlic, sugar, chile powder, cumin, paprika, thyme, pepper, allspice, cinnamon and clove in a dry pan and toast lightly until aromatic, 1 to 2 minutes. Set aside.
- Preheat a large pot of canola oil to 350 degrees F.
- Peel the plantains and, using a mandolin, finely slice lengthwise. Working in batches, deep fry the plantain slices in the hot oil until golden and crispy, 2 to 3 minutes. Drain on a paper-towel-lined plate.
- Once all of the plantain slices are fried, toss them in the toasted spice mixture and serve.
JERK BEEF ON PLANTAIN CHIPS
To make this interesting bite, make chips out of plantains.
Provided by Maggie Ruggiero
Time 25m
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Quarter beef lengthwise and pat dry. Season with 1/4 teaspoon salt and rub jerk paste all over beef.
- Heat oil in a medium nonstick skillet over medium-high heat until it shimmers. Add beef and sear, turning, 4 to 5 minutes total. Let rest on a cutting board 5 minutes. Cut crosswise into 1/2-inch-thick slices.
- Finely chop onions and cilantro together. Top plantain chips with beef, then with onion salsa.
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