Score, Soak & Peel Plantains

1. Getting the peel off of a really green fresh plantain can be a difficult and time consuming task, especially if you’ve never attempted it before.  First, fill a large bowl with a few inches of very hot water
2. Next, cut both ends off of the plantain, and make 3 or 4 lengthwise slashes through the plantain’s skin with a sharp knife careful to cut through the peel, but not into the plantain itself.  Then drop it into the hot water and allow it to soak for a few minutes.  Repeat with each plantain
3. Remove a plantain from the water, and begin removing the peel by inserting your thumb into one of the scored areas and lifting the peel.  [Note: Peeling plantains can stain your fingers.  To avoid staining your fingers, wear a plastic glove or remove the peel under water]
4. Using a box grater, mandoline-type slicer or food processor fitted with a slicing blade, slice the plantain into very thin lengthwise slices (yield: about 10-12 slices per plantain) and set aside

Fry, Season & Serve

1. In a deep fryer with a frying basket or in a deep saucepan over medium-high heat, heat  enough vegetable oil to come within 2" of the fryer or pot to 350° or until a plantain slice sizzles when it hits the oil
2. Gently add about a dozen slices at a time in small batches. (If you fry too many at once, it lowers the temperature of the oil and you won't get a crispy result). Cook for about 3-4 minutes or until golden brown and crisp
3. Remove the chips from oil with a slotted spoon or frying basket and drain on paper towels. Sprinkle with salt or garlic salt
4. Serve with a favorite salsa or all by themselves

Baking Alternative

1. Preheat oven to 400º
2. Slice plantains into rounds rather than slices
3. In a large plastic bag, toss the plantains with 1 tbsp olive oil and ¼ tsp salt or garlic salt.  Spread the rounds in a single layer on a nonstick baking sheet and bake for 10 minutes or until crisp