I can’t tell you the last time I deep fried something. In fact, I’m not quite sure I ever have deep fried anything! But I saw some nice big green plantains at the grocery store that I couldn’t resist. Unlike yellow plantains, which are sweet, green plantains are starchy and similar to a potato in taste.
To make these fried plantains I used Alton Brown’s recipe. Just a warning, this recipe called for 1 and a half cups of oil! I guess I don’t need to tell you that these are not the healthiest chips around. I also recommend flattening these chips out more than I did here. In the past I’ve made them flatter than this and they are easier to dip with.
I served them with guacamole. If you’ve never had plantain chips with guacamole, I highly recommend it. The combination of flavors is awesome.
For the guacamole:
3 ripe avocados
1/2 of an onion (sometimes I use red)
2 cloves of garlic, minced
4 Tbsp of chopped cilantro
juice of one lime
salt to taste
optional: 2 roma tomatoes (I didn’t use these in the above guacamole)
Peel the avocados, cut them into chunks and place them into a big bowl, mash them up with a fork. Add onion, garlic, lime and salt and stir to mix everything together. Refrigerate for at least an hour for best taste, I find once it sits for a little bit the flavors really come out.