Glenn Lindgren: Although Cubans do eat potato chips occasionally, much more popular are plantain and yuca chips.
Raúl Musibay: You will see bags and bags of them at the supermarket.
Glenn Lindgren: Some of the best chips are prepared fresh and served hot at walk-up windows ("ventanitas”) and cafes.
Jorge Castillo: Try making some at home for a delicious treat!
Glenn Lindgren: These are great with served with this special sauce!
Some of the best plantain chips are prepared fresh and served hot at walk-up windows and cafes. Make them fresh at home for a real treat!
2 large green plantains, peeled and sliced very thin
2 cups vegetable oil, for frying (approx.)
1/4 teaspoon salt (to taste)
With a sharp knife, plantain slicer, or a mandolin: cut plantain into thin circles. (The thinner the better.)
You can also slice plantains diagonally for a long strip. (The best way, actually -- and worth the trouble!)
Soak the chips or strips 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.
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