Servings
3
Ingredients
4 to 6 cups canola oil
2 green plantains, peeled, very thinly sliced
Coarse salt
1 very ripe banana
1 small ripe avocado,
peeled and pitted
2 teaspoons freshly squeezed lemon juice
Directions
Step 1
Place oil in a 3-quart saucepan over medium-high heat. Attach a deep-fry thermometer to side of pan, and heat oil to 380 degrees. Carefully drop plantain slices into oil one at a time. Cook in batches until golden brown.
Step 2
Transfer to paper towels with a slotted spoon; let drain while finishing batches. (Adjust heat to keep temperature constant, if necessary, during cooking.) Sprinkle with salt; set aside.
Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.
