Ecuadorian Chips, thin and crispy fried green plantains, ideal for accompanying soups, ceviches, or beers. Simple to prepare, they only require thin slices, a good hot oil, and a touch of salt. Perfect as an appetizer with sauces to share.
The Ecuadorian Chips are a delicious crunchy snack, prepared with thin slices of green plantain fried in hot oil until golden.
A pinch of salt at the end enhances their flavor and makes them the perfect accompaniment for any occasion.
Whether hot or cold, the chips are ready to enjoy at any time.
Ecuadorian Chips
Ingredients
Green plantains
Oil for frying
1 pinch of Salt
Garlic or garlic cloves to flavor the oil
Preparation
Step 1 : Green plantains should be peeled and sliced into long, very thin slices.
Step 2 : A generous amount of oil should be heated, then add the plantain slices, making sure they are completely covered by the oil.
Step 3 : It's recommended to fry the slices in small batches to prevent sticking.
Step 4 : Fry the slices until they start to turn golden.
Step 5 : Once ready, remove them from the oil and place on paper towels to absorb excess oil.
Step 6 : Then, sprinkle the chips with salt to taste and serve either hot or cold.
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