Plantain Chips

Glenn: Although Cubans do eat potato chips occasionally, much more popular are plantain and yuca chips.

Raúl: You will see bags and bags of them at the supermarket.

Glenn: Some of the best chips are prepared fresh and served hot at walk-up windows and cafes.

Jorge: Try making some at home for a delicious treat!

Glenn: These are great with served with this special sauce!

2 large green plantains, peeled

Corn or vegetable oil (not olive) for deep-fat or frying pan frying

Heat oil in a deep fat fryer or a frying pan.

With a sharp knife or plantain slicer, cut plantain into thin circles. (The thinner the better.) You can also slice plantains diagonally for a long strip.

Soak the chips in ice water for about 20 to 30 minutes. Drain the chips and dry them with a paper towel.

Immediately fry plantain chips in small batches until crisp and golden brown.

Drain on paper towels; keep warm in oven until you can serve them.

Yuca Chips

In a large pot, cover yuca with water by about two inches. Bring to a boil, then reduce heat to low and cook uncovered. Cook until yuca becomes slightly tender, but NOT mushy - about 15 minutes or less. Remove yuca and drain thoroughly. Let cool. With a sharp knife or plantain slicer, cut yuca into long, thin strips. (The thinner the better.)

Heat oil in a deep fat fryer or a frying pan.

Fry yuca strips in small batches until crisp and golden brown. Drain on paper towels; keep warm in oven.

2 large yucas, peeled, cut in half horizontally

Corn or vegetable oil (not olive) for deep-fat or frying pan frying

We Show You How in Two Great Cuban cookbooks:

Tony has sold many of these at art shows around Florida. It is especially popular with Cuban-Americans who live this dual culture. Also a great gift for Cubans married to Americans!

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This is a signed and numbered giclee reproduction on canvas, unframed. Comes with a certificate of authenticity.

Dimensions: 16"x 24"

Price includes shipping and handling