← Nouns Cooking · Caribbean

Ingredients

• 3 green (unripe) plantains
• 750 ml neutral oil, for frying
• 1 tsp fine salt
• 1 lime wedges, to serve (optional)

Method

1. Cut the ends off the plantains, slit the skin along the ridges and prise it off with your thumb. If it clings, soak them in hot water for 5 min first.
2. Slice the plantains as thinly as you can, about 1–2 mm, with a mandoline or sharp knife: long diagonal strips for mariquitas or rounds for chips.
3. Heat the oil in a deep pan to 175°C (350°F).
4. Fry the slices in small batches for 2–3 min, stirring so they do not stick together, until crisp and pale golden.
5. Lift onto kitchen paper, sprinkle with salt straight away and serve with lime wedges or a garlic mojo for dipping.

Tips

• Use a mandoline guard: green plantain is firm and slippery.
• They keep crisp for a couple of days in an airtight tin.

Sources

Written in our own words after cross-checking these recipes:

Taste the Islands Alica's Pepperpot