A delicious change from potato crisps , Plantain Chips are perfect served with drinks, or with Avocado Dip.4 ripe plantain, peeled and cut into very thin slices 12 fl. oz. salt water sufficient vegetable oil for deep-frying
2 teaspoons salt
In a large mixing bowl, soak the plantain in the salt water for 15 minutes. Drain the plantain slices and dry them thoroughly on kitchen paper towels.
Fill a medium-sized deep-frying pan one-third full with the oil. Place the pan over moderate heat and heat the oil until it reaches 375°F on a deep-fat thermom-eter, or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Place half of the plantain slices in a deep-frying basket and gently lower the basket into the oil. Fry the slices for 1 minute or until they are crisp and golden.
Remove the chips from the pan and transfer them to kitchen paper towels to drain. Set aside to cool while you fry the remaining plantain in the same way.
Serve cold, sprinkled with the salt.