Each plantain yields about 20 chips
- Green plantains
- Canola oil
Peel green plantains (see above), slice into ½ inch thick rounds, and immediately soak in cold salted water. Pour enough canola oil into a skillet to fill about 1 inch. Heat until the tip of the handle of a wooden spoon dipped in the oil gives off a faint sizzle (about 325° F).
Drain the plantain rounds and dry them thoroughly. Slip as many of the plantain pieces into the oil as fit without touching. Fry, turning once or twice, until fork tender, but not browned. If the plantains start to brown before they are tender, remove the pan from the heat, lower the heat, and wait a minute or two before returning the pan to the heat. Remove and drain on paper towels. Let them cool 5 to 10 minutes or up to 2 hours.
Using a tostonera, a kitchen mallet, or even the broad side of your knife, whack the plantain slice down so that it is smashed, but still retains it shape. The chips can be prepared to this point up to a couple of hours before you serve them. Keep them covered at room temperature.
When you’re ready to serve the plantains, reheat the oil until the tip of the handle of a wooden spoon dipped in the oil gives off a lively sizzle (about 360° F). Slip a batch of plantains back into the hot oil and fry, turning once, until golden brown, about 4 minutes. Drain on paper towels.