
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!
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
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.
We Show You How in Two Great Cuban cookbooks:
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