New York Bar • TokyoChef 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

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total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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