Douglas Friedman
Active Time
Total Time
1 HR
Serves : 8

Marfa, Texas, chef Rocky Barnette’s twice-fried plantains make crispy yet chewy scoopers for guacamole and other Latin dips.

How to Make It

Step 1    

Cut off the ends of the plantains. Using a knife, score each one lengthwise 3 times and pry off the peel. Slice the plantains crosswise into 2-inch pieces.

Step 2    

In a deep skillet, heat 
1 1/2 inches of oil to 350°. Fry the plantains in batches, turning occasionally, until light golden, about 5 minutes per batch. Using a slotted spoon, transfer the plantains to a paper towel–lined baking sheet to cool. Using a small skillet, flatten each 
plantain 1/8 inch thick between 
2 sheets of parchment paper. 

Step 3    

Reheat the oil to 350°. Fry the flattened plantains in batches, turning once, until golden and crispy, 4 to 6 minutes per batch. Transfer to a paper towel–lined baking sheet as they’re done and season generously with sea salt. Serve right away.


Sal de gusano, or worm salt, is Oaxacan sea salt flavored with dried worms and chiles.

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