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).
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
2 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
1/2 teaspoon salt
Pinch of cayenne pepper
Vegetable oil, for frying
3 firm, green plantains, peeled
In a small bowl, mix the sugar with the curry powder, smoked paprika, salt and cayenne pepper.
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.