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Plantain Chips




Source of Recipe


Pete


List of Ingredients




1 T olive oil
2 tsp finely minced yellow onion
2-3 tsp minced fresh ginger
grated zest and 4-5 tsp juice from a Meyer lemon or lime
1-2 tsp minced fresh or pickled jalapeno chile
1 1/2 pounds plantains (color stage green to yellow beige), peeled and sliced 1/4 inch thick on an angle
2 T butter, melted
1/2 C panko crumbs
4 T vegetable oil, divided
coarse salt (optional)

Recipe



In a 10-12 inch skillet, heat the olive oil to medium, saute the minced onion 2 minutes, stirring frequently. Add the ginger, lemon, or lime zest and chile. Saute 45 seconds longer, stirring constantly. Transfer mixture to a small bowl or plate and set aside.
In a separate bowl, sprinkle lemon or lime juice over the plantain and mix well. Drizzle with melted butter. Add panko crumbs and toss plantain slices to coat. Turn out onto a baking sheet covered with paper towels.
Preheat a serving dish in a warm oven to 180 degrees F.
Add 2 T cooking oil to the same skillet onion was sauteed in and heat to medium high. Saute the plantains in batches until browned, turning once, about 3 minutes total. If desired, sprinkle with coarse salt, lightly over uncooked plantain when first placed in the pan. Scrape the excess panko from the pan and add a tablespoon of oil before the next batch, if necessary. Toss the onion mixture in the pan just long enough to mix and warm everything together. Serve warm.