Plantain, cooked in one way or another, is served almost daily at the Cuban table. It is as strong a presence in the diet as the banana palm is in the Cuban landscape, and it is hard to believe that it has not always been present here. So much so that a Cuban school history text book used to show an indigenous Indian watching Columbus's arrival at the island by sea from under a banana palm. The truth is that this plant came to Cuba from Africa after the island's discovery.
These chips are very fine slices of plantain fried until the consistency of crisp crackers. They are delicious served either as an appetizer or as a garnish to main dishes.
Score narrow strips lengthwise along the plantains which can then be peeled. If you try to peel a plantain like a banana, the flesh will come away in chunks. Slice the plantains very finely into cirlces with a knife or slicer
Deep fry the slices in hot oil until they are crisp and toasted golden. Remove from heat and drain on paper towel. Sprinkle with salt before serving.
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