| How To Cook: |
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1. Fill a deep fryer or large, heavy saucepan with vegetable oil or shortening to a depth of 2 or 3 inches and heat to a temperature of 375° on a deep-frying thermometer.
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2. With a small, sharp knife, trim off the ends of the plantain and cut it in half crosswise. Cut four evenly spaced slits lengthwise in each half.
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3. With your fingers pull the skin away from the white banana like fruit inside and pull or cut off the fibrous strings. Slice the plantain crosswise into paper-thin rounds.
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4. Deep-fry the plantain slices, a dozen or so at a time, for 3 or 4 minutes, turning them with a slotted spoon until they are golden brown on both sides.
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5. As they brown, transfer them to paper towels to drain. Sprinkle with salt and serve the chips warm or at room temperature.
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