Directions:
- Stir together zest, salt, and cayenne.
- Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
- Cooks' note: You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2231.83 Kcal (9344 kJ) | ||
| Calories from fat | 2085.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 231.71g | 356% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 586.74mg | 24% | |
| Potassium | 548.1mg | 12% | |
| Total Carbs | 55.72g | 19% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.2mg | 6% | |
| Calcium | 5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 667.85 Kcal (2796 kJ) | ||
| Calories from fat | 624.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.34g | 356% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 175.58mg | 24% | |
| Potassium | 164.01mg | 12% | |
| Total Carbs | 16.67g | 19% | |
| Sugars | 1.36g | 18% | |
| Dietary Fiber | 1.36g | 18% | |
| Protein | 0.74g | 5% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.3mg | 6% | |
| Calcium | 1.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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