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Plantain Chips and Ceviche
This recipe is for the thinner variety of plantain chips, called „mariquitas“ or „chicharitas“ in Cuba. Plantain Chips and Ceviche are easy to make, and they are a great alternative to the tortilla chip when dipping in guacamole, salsa or chevice.
Serving Size: 4
|1 teaspoons finely grated fresh lime zest, chopped|
|1 teaspoons salt|
|1/3 teaspoon cayenne|
|4 cups vegetable oil|
|3 green plantains (1 lb)|
Stir toghter lime zest, salt, and cayenne. Heat oil in a 5-quart heavy poto ver mnoderate heat until a deep-fat thermometer registers 375 °F. While oil is heating, cut the ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges.
Soak in hot tap water for 5 minutes and peel.
Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips.
Tip: For short-term storage of chips (up to 1 week), keep in an airtight container at room temperature.
Cooking time: 30 mins