Equally delicious as a snack or appetizer, as paired with their delicious Ecuadorian-style swordfish cebiche.
CourseDinner, Snack
Cuisineecuadorian
Equipment
small heavy-bottomed pot
Mandoline to slice the plantains very thinly
Ingredients
green plantains, peeled and sliced very thinly
canola oil
salt
Instructions
Peel and slice the green plantains using a mandoline to achieve uniformly thin circles.
Heat 1 inch (~3cm) oil in the pan, until very hot. Working in batches, fry the plantains until they have a nice golden color. Remove them and drain on a paper towel. Sprinkle with salt while they are hot.
Try not to let them disappear, right from the counter, as you are making them!