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Plantain Chips with Warm Cilantro Dipping Sauce

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Plantain Chips with Warm Cilantro Dipping Sauce

Plantain Chips with Warm Cilantro Dipping Sauce

amanda

Equipment

  • - Dehydrator (Nesco Compact Dehydrator with 30 trays)

  • - Kitchen Mandoline Slicer (OXO Good Grips Professional Mandoline with 3 Blades & 3 Handles)

  • - Slicer (Oxo Slotted Slicer Model 5167)

  • - Potato Ricer (Bellacore Professional Sieve & Potato Ricer Set Model PRD-125)

Ingredients

  • 3 large unripe (green) plantains

  • 1 cup canola oil

  • 1 cup extra-virgin olive oil

  • Warm Cilantro Dipping Sauce

Instructions

1

Instruction 1

Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
2

Instruction 2

Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .
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