Easier to fry than potatoes, more flavorful, and crisper by far. Best, of course, served hot, but not at all bad a few hours later. Fry these in lard if you want to be authentic.
2 medium ripe plantains (yellow green, not green, yellow, or yellow black), peeled
Lard (traditional) or vegetable oil for deepâfrying
Put enough oil to come to a depth of at least 1 inch in a large, deep skillet or saucepan. The broader the vessel, the more of these you can cook at once, but the more oil you will use. (They cook very quickly, so don't worry if your pan is narrow.) Turn the heat to medium‐high; you want the temperature to be at about 350°F when you start cooking.
While the oil is heating, shave the plantains, using a sharp knife or a mandoline set to just about the thinnest setting. Traditionally, they are cut the long way, but you can make round chips if you find it easier.
Fry as many slices at once as will fit without crowding, turning if necessary. Total cooking time will be about 2 minutes; the chips should not brown, but turn a deeper yellow. Remove with a tongs or slotted spoon and drain on paper towels or paper bags. Sprinkle with salt and lime juice and serve as soon as you can; they will remain crisp and delicious for several hours, however.
