Spicy Plantain Chips
Makes 2.5 cups
2 green plantains
Peel the plantains and slice as thinly as possible using a mandoline. Place in a bowl and cover with cold water to soak for 10 minutes to wash away excess starch. Drain, rinse and blot dry with a kitchen towel. Meanwhile, combine the cury powder, sugar and salt in a small bowl.
Melt the butter in a large, deep pot over medium heat, then add enough oil to come to a depth of 1 1/2 inches. Increase the heat to medium-high until the oil reaches 350 degrees. Working in batches, carefully lower the plantains into the oil with a slotted spoon and fry. Stir occasionally to prevent the slices from sticking together until evenly browned (about 4 minutes). Remove from the oil and drain on paper towels. Dust with the curry/sugar mixture and serve immediately.