Plantain Chips (Mariquitas de Platano) 2 large green plantains, peeled Peanut or vegetable oil for deep frying Salt to taste Slice the plantains paper-thin using a vegetable peeler or sharp knife. Heat about 3 inches (8 cm) of oil in a large deep pot over high heat to 375F (190C), or until a slice of plantain begins to bubble immediately when dipped in. Fry the plantains in batches, turning them with a slotted spoon until crisp and golden on both sides. Transfer to a wire rack set over paper towels to drain. Sprinkle with salt and serve immediately. Serves 4 to 6. Cubans are likely to have a drink or two before dinner, and little fritters of various kinds are often provided as a cocktail snack. You can substitute any cooked seafood for the crab in this recipe, but keeping a can or two of crab meat handy in your pantry will make these a quick and easy snack on short notice.
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