Fried Plantains

This recipe is courtesy of I was Born to Cook. I am part of a wonderful board of cooks and I posted asking for a side to go with my Cuban Pork, and my Cuban Black Beans and Rice. Both recipes I will post tomorrow. These were so easy to make and delicious. Tristan was eating them as fast as they came out of the pan and cooled enough to handle.

Fried Plantain Chips
2 firm, semi-ripe plantains (I used 3)
canola or vegetable oil (enough to just fill the bottom of your skillet) (I used vegetable oil)
salt (I used Kosher Salt)
juice from 1 lime

Cut plantains in half, then slice skin vertically without piercing the plantain to help peel skin off. Cut plantains on an angle, about 1/4 inch thick.

Heat oil in a large skillet. Place plantain slices in - just enough to line bottom of pan (you will probably repeat this step a few times). Flip them once they turn golden and cook for another few minutes.

Remove chips from pan and place on paper towel lined plate. Immediately squeeze lime juice on top and sprinkle salt.

Serve right away or store in air tight container once they are cool (they can be reheated in a 350 degree oven for about 5 minutes).