These delicious sweet and salty chips are a great Caribbean snack, perfect as a starter or as a side dish to a meal! Serve with Cuban Mojo Salsa, or any other dipping sauce you like!
Note: for the best crispiness, use green plantains and yams (orange sweet potatoes). The vegetables must be soaked in cold salted water after slicing to prevent discoloration.
Using a sharp knife, trim the plantains and cut them in half widthways. Peel them and place in the cold salted water. Peel the sweet potato under cold running water and add it to the plantains.
Heat the oil in your frying pan, and while waiting, cut the veggies into thin rounds, approx. the size of potato chips, only a little thicker and hold in the water. When you're ready for frying, test one piece to make sure the oil is hot enough. Then, pat the pieces dry with paper towels and drop them in the frying oil. Pull out with a slotted spoon once they are golden and crispy. Should take about 2 minutes. Drain excess oil by placing them on a plate covered with paper towels or a wire rack with a plate under. Once they are cooled, sprinkle with salt and pepper and serve!
Enjoy with friends!