Fried Plantains

Based on Alton Brown's recipe. Buy plantains that are mostly green with some black spots. The more black, the softer and sweeter the plantain. This recipe is not for sweet plantains, but there are others that are meant to highlight the sweetness.

Cut the ends off each plantain, score the skin lengthwise and peel off the skin. Cut into one-inch segments. Heat about 1/3-inch of oil to medium-low in a pan (enough to cover the plantains half way when the pan is full.) Fry about 90 seconds on each end -- the entire outside should turn a deep yellow, but not brown -- then remove to paper towel.

Turn oil up to medium-high. With a flat spatula or bottom of solid glass, smoosh each piece into a disc (do this on a cutting board, so that the discs don't pick up pieces of paper towel.) Fry again, flipping half way through, for a total of 2-4 minutes. Should brown a bit and be very crispy on the outside. Remove to paper towel and salt immediately.

Each plantain makes about 8 chips.