- 2 green plantains
- 1 teaspoon salt
- teaspoon garlic powder
- ¼ teaspoon ground cumin
- Vegetable oil, for frying
- Mix together the salt, garlic powder, and ground cumin. Set aside.
- Use a sharp knife to cut off both ends of the plantains. Next, score the skin from tip to tip in 3 different places around the plantain. Only score as deep as the skin is thick. Remove the peel by pulling apart the sections. Use your knife to slice the plantains into -inch rounds.
- Pour enough vegetable oil into a medium skillet or shallow saucepan to come ½ inch up the side of the pan. Heat the oil on the stove over medium heat. You can test that the oil is hot enough by adding one slice of plantain to the oil. When you hear a sizzle, the oil is ready.
- Add enough plantain chips to the oil to fill the pan but not overcrowd it. Fry the chips for about 2 minutes, flipping occasionally with a slotted spoon, until they are golden and just beginning to brown. Using the slotted spoon, remove the chips to a tray lined with paper towels. Repeat with the next batch.
- Sprinkle the chips with the spice mixture while they are still hot. Continue frying batches of chips until all the plantains are cooked.