One of my favorite restaurants in New York is a small Cuban restaurant tucked in the heart of the West Village. It’s on Christopher St, and you’ll hear the music a block away. Simply put, go there. If you can’t, read below, and we’ll eat plantain chips & sip on mojitos together.
My third favorite thing about this restaurant are its plantain chips. The first and second are the cocktails and waiters, respectively, and sadly, I can’t recreate either of those for you here on this blog. What I can do is give you a mean recipe for plantain chips that I’m about to cook up myself.
I’ve gone a little plantain crazy lately. I’m always intrigued by vegetables and fruits with which I’m less familiar, so expect a few more plantain recipes to come. I left caution to the wind and bought 6 huge plantains today. They’re amusingly phallic, and they’re sitting on my kitchen counter, so I better make some plantain dishes before I laugh too much to take this fruit seriously. xo, m
Recipe adapted from Cooking Light
1 tablespoon olive oil (plus more as needed)
2 medium plantains, peeled and cut into 1/4-inch diagonal slices (about 2 cups)
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Heat oil in a large nonstick skillet over medium heat. Add the plantain slices; cook 3 minutes on each side or until browned. Sprinkle salt and pepper over chips. Serve with salsa or guacamole or eat these little plain janes on their own.