Plantain Chips

Ingredients:

3 large unripe (green) plantains
1 cup canola oil
1 cup extra-virgin olive oil

Directions:

Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit).
Microwave for 1 minute at 50% power, and then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices. Our Shun Pro Mandolin is the perfect tool to quickly make the plantain slices even and thin.

Pour both oils into 3-to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350 degrees Fahrenheit over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon transfer chips to paper towels to drain. Sprinkle with salt and pepper, cool slightly.

Warm Cilantro Dipping Sauce

Ingredients:

1 cup chopped fresh cilantro leaves
4 garlic cloves, minced
2 Tablespoons apple cider vinegar
1 Tablespoon fresh lime juice
3/4 cup olive oil
1/2 teaspoon hot pepper sauce

Directions:

Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl. Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix hot sauce. Season to taste with salt and pepper; transfer to small bowl. Serve with plantain chips.

Recipe courtesy of Epicurious.com. Photo by Brian Leatart.