Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

New York Bar • Tokyo Chef Nadine Waechter-Moreno serves these cayenne-spiked chips at New York Bar alongside other snacks like truffled popcorn and tandoori-spiced cashews. To get perfectly thin plantain slices, she uses a meat slicer (a mandoline will work just as well).  More Tasty Snacks

How to Make It

Step 1    

In a small bowl, mix the sugar with the curry powder, smoked paprika, salt and cayenne pepper.

Step 2    

In a large, deep saucepan, heat 2 inches of vegetable oil to 350°. Slice the plantains 1/16 inch thick. Working in batches, fry the plantains, stirring occasionally, until golden and crisp, about 4 minutes. Using a slotted spoon, transfer the chips to paper towels to drain. Immediately sprinkle generously with the spice mix, toss to coat and serve.

You May Like