Plantain Chips

Ingredients

• Canola oil
• 4 large (2 1/2 pounds total) unripe green plantains
• 1 tablespoon fine sea salt
• 1 3/4 teaspoons granulated sugar
• 1 teaspoon chile-lime seasoning (such as Tajín)
• 3/4 teaspoon paprika
• 1/4 teaspoon garlic powder

Steps

1. In a large Dutch oven, pour enough oil to reach 2 1/2 inches deep. Over medium heat, bring it to 350°F as measured by a deep-fry thermometer.
2. As the oil nears its frying temperature, trim the ends from the plantains. Slit the skin lengthwise without cutting into the plantain underneath, then peel and discard the skins. Halve the plantains crosswise on an extreme diagonal, and use a mandoline slicer to make 1/16-inch-thick rounds.
3. Make the seasoning in a small bowl by whisking salt with sugar, chile-lime seasoning, paprika and garlic powder until combined.
4. Quickly drop about one-fourth of the plantains into the hot oil, 1 at a time so they do not clump. Fry for 5 to 6 minutes, stirring and flipping often, until crisp and very lightly golden. The oil may drop as low as 325°F after the plantains go in; adjust the heat as needed so it climbs toward 350°F during frying, and bring it back to 350°F before the next batch. Lift the chips into a large bowl with a spider strainer or slotted spoon. Sprinkle with about 1 1/2 teaspoons of the salt mixture and toss to coat evenly, then move to a large plate lined with a paper towel. Repeat with the rest of the plantains and salt mixture. Serve immediately, and keep any leftovers in an airtight container at room temperature for up to 4 days.