Ingredients
1
1/2 tsp finely grated fresh lime zest, chopped
4
green plantains (1 1/2 lb)
Directions
1.
Stir together zest, salt, and cayenne.
2.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
4.
You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.
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