- 2 cups oil for frying ((light olive, avocado, coconut or a combination))
- 2–3 green plantains
- sea salt
- To peel the plantains, cut off each end and score 3 or 4 lines down the length of the plantain. Use those score marks to peel away each section of peel.
- Thinly slice the plantains lengthwise, either with a mandoline or Y- peeler. For ceviche, I like them a little bit on the thicker side, so used a mandoline to get them just shy of 1/8-inch thick.
- Heat a large, high-sided pan over medium-high heat. Add the oil and heat until it’s 325ºF. (If you don’t have a thermometer, drop a piece of plantain into the oil once it’s shimmering; It should sizzle and brown but not too quickly) Fry the plantain strips in batches until golden browned and crispy, about 3-6 minutes, depending on the thickness. Remove with tongs and place on paper towels or a wire rack placed in a baking sheet. Liberally salt as soon as they’re out of the oil. Repeat with the remaining plantain strips.
- Once cool, store in an airtight container or zip-top bag. If they lose some of their crunch, you can crisp them up in a 300ºF oven for a few minutes.