"The Plaintain."
It's "The Godfather," of all things cruchy, fried or baked! The most versitle food on the planet! Well, maybe that's the tomato but..."The Plaintain," my friends, "The Plaintain" puts salsa in your step, tangos on your tongue and swirl in your hips. It pizazzes the palate with it's ability to change forms. Mash, you say...no problem; make a Mofongo! Sweets you want? Got it covered...let's have Amarillos (or Moduros depending on where you're from). In the mood for a pot pie? Make The Plaintain your crust for a surprisingly tasty and healthy alternative. Having a party? Need some chips & dip? Or just in the mood for a crunchy snack but got snowed into your house and I can't get out? If you're an Irizarry, or any other self-respecting Puerto Rican, you will always have "The Plantain" in your home. Don Poncho said, "Let them make chips!"
And so we shall...
"The Plaintain" Chip
This plaintain should be green and firm. Slice it up - length-wise. Easier to do with a Mandolin but if you have a cuisin art, get the attachements out! Cut the plaintain in half so it fits in your machine for a long cut. Let it dry out a little - 20 minutes or so. Salt it up a little add a dash of pepper if you like. Or paprika, or oregano, or garlic salt (see how versitle!) Heat a cast iron skillet about 1/3 of the way with canola, vegetable or peanut oil. Let the oil get hot but do not let it burn. Toss the leggy-plaintain strips into the hot oil. It won't hurt them; they like it! Don't over fill the skillet or you'll bring the temperature down too much or risk an oil spillage. Flip them around. When They look sunburned, take out and set on a paper towel. You may choose to season your plaintains at this point instead of before frying. That's ok, especially if you want to save your oil to fry up something else! Empanada's anyone?
Serve atop chili, add a little crunch to a salad, make nachos, eat with salsa. Or eat on it's own. You won't be disappointed.
