I stumbled upon this recipe while filming a Spanish class at the The College of Saint Rose for my own digital video class. It is pretty easy and the reason I like it is that you can choose to make it salty or sweet. I prefer to pair the plantain with sweet sugar, but if you want to change it up substitute the cinnamon sugar for some salt.
-About 2 c. cooking oil
-1 Tb cinnamon sugar (maybe a smidge more or less, depends on you)
The trick to this recipe is the smashing of the plantains. If you don’t do it (and I’ve tried), they get really puffy and lose the “chip” aspect of this recipe. First, slice the plantain into chips, about 1/4 inch thick. Then, take a can (of something, doesn’t matter, preferably with as flat a bottom as you can get) and smash the plantain to flatten it. This is loud and annoying and necessary.
While smashing, heat the oil in a skillet. Once you’ve finished the first round of smashing, fry the chips in the hot oil. Fry for about two
minutes and flip, until each side starts to brown. Then take your chips out, let them cool for a couple minutes on a paper towel, and re-smash them. Again, this might seem silly but it actually is necessary.
Re-fry the plantain (yeah, we aren’t going for the healthy route here) for an additional three to four minutes on each side, until each has been lightly browned. Place the chips on a paper towel and sprinkle with the cinnamon sugar while the oil is still hot, and let them cool for a few minutes. Ready to go and definitely best served warm!