I first encountered fried plantain in Venezuela, it's often served as a side dish along with the main course, though there the plantain is sliced lengthwise, and then fried in oil, until the outside is caramelized and dark. Oddly enough, I don't care for plantain chips, or even banana chips, but these are great. This recipe could be as a side dish, or even as an appetizer. Use fairly ripe plantains, you can tell by the amount of blackness on the peel; they should be yellow but approaching black. These are quite delicious served warm, the sweetness of the plantain, similar in flavour and texture to bananas, comes out beautifully.
Twice Fried Plantains2 plaintains, ripe (black spots on peel)
oil, for frying
Peel plaintains. Cut in slices 1/2 to 1" thick.
Fry plaintain slices in hot oil in a frying pan placed on medium heat, for 2-3 minutes, until they are golden brown. Flip each piece to fry other side, until they are golden brown.
Place on paper towel to absorb oil and allow to cool.
Place fried plantain slices between two sheets of parchment paper or clingwrap. Carefully squish each piece with something heavy to make a thin piece about 1/4 of the original thickness.
Fry each piece again in hot oil in a frying pan placed on medium heat, for 2-3 minutes, until golden brown. Flip each piece to fry other side.
Place on paper towel to absorb oil.
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