Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lrg Green plantains, peeled and cut into paper-thin slices
- Peanut or vegetable oil for deep frying
- Salt to taste
- 1 Place the plantain slices in a bowl, cover them with cold water, and
Directions
Soak 30 minutes. (If you are frying right away, you do not need to soak in water.) 2. Drain the slices and pat dry with paper towels. In a frying pan or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a slice of plantain sizzles when it touches the oil, and fry the plantain chips a handful at a time, turning them with a slotted spoon until they are golden brown and crisp. Do not fry too many chips at once, or the oil temperature will fall and the chips will be soggy rather than crisp. Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle with salt, and serve hot.
Makes 2 to 2 1/2 cups of chips