Fried Plantains

Directions

1. 1
   Line a plate with paper towels and have ready.
2. 2
   In a small bowl, combine the salt, chile powder, canela, and allspice; set aside.
3. 3
   In a large, heavy pot, heat the oil over medium heat until it reaches 350F on a deep-fat thermometer.
4. 4
   Peel the plantains with a paring knife.
5. 5
   With a mandoline or hand-held vegetable slicer, cut them lengthwise into paper-thin strips.
6. 6
   Fry the plantains in batches, flipping them in the oil, until crisp and light brown, 30 seconds to 1 minute per batch.
7. 7
   Remove with a slotted spoon to the prepared plate to drain.
8. 8
   Transfer to a large bowl and toss with chile seasoning while still warm.
9. 9
   The chips will keep stored airtight in a cool, dry place for 1 day.