- 2 green plantains
- Canola oil for frying
- kosher salt to taste
Plantains are a staple in Latin America and the Caribbean islands. They look very much like bananas, but are a different species. They are very starchy and take well to frying. As plantains ripen skin becomes more yellow and the flesh becomes softer and sweeter.
- In order the peel the plantain cut the ends off, then cut lengthwise along the ridges, just to the surface of the flesh. Peel the skin away in sections.
- Split the plantains in two lengthwise.
- cut the plantain in to bite sized slices(lengthwise) and rub a small amount of salt on each side of the plantain chips.
- Fry the plantains for about 15 minutes in hot oil.
- Remove plantains from the oil drain and then mash flat with a potato masher or a heavy pan.
- place the plantains back in to the pan and fry until they begin to turn brown. About 10 minutes, stirring once.