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Spiced Plantain Chips

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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).

  1. 2 tablespoons sugar
  2. 1/2 teaspoon curry powder
  3. 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  4. 1/2 teaspoon salt
  5. Pinch of cayenne pepper
  6. Vegetable oil, for frying
  7. 3 firm, green plantains, peeled
  1. In a small bowl, mix the sugar with the curry powder, smoked paprika, salt and cayenne pepper.
  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.
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