Another delicious, school yard snack from my childhood.
I ate most of the chips by the lunch time.
4 Green Plantains
canola oil for frying
Makes about 4 servings
Peel plantains, and cut into thin slices.
Heat about 2 inches of oil to about 350 degrees. If you don’t have a thermometer, test the oil by dropping one chip in the oil. The oil is at the perfect temperature if the chip floats to the top and is surrounded by tiny bubbles. Fry for about 2 mins or until golden brown. Remove from oil and sprinkle with salt. Enjoy this with mango sour.
2 cups green mango chopped
1/2 cup water plus 1 tbsp water
1 tsp salt
1 1/2 tsp hot pepper sauce
1 tsp cornstarch
Add all ingredients except cornstarch and 1 tbps water to medium heat and cook for 15 mins. Remove from heat and add to a blender and pulse until smooth. Mix cornstarch with 1 tbsp of water and add to mango puree. Return to fire and cook on a medium heat for 5 additional minutes. Feel free to eliminate the cornstarch, but I like the consistency it gives the sour.