- 2 or 3 large plantains – as green as possible.
- Lots of olive oil for frying.
- Salt to taste, for seasoning once the chicharritas are cooked.
Peel the plantains and slice them very finely (approximately 2mm thick). Fry the slices in enough (very hot) oil that they float. When the plantain slices are submerged they will fry very quickly, so you should remove them from the oil as soon as they turn golden, to avoid them burning. Make sure the slices are crunchy. As you remove them from the oil, place them in a bowl. Season with salt to taste, and you have a delicious and unique appetizer.
Slicing the plantains can be laborious, so if you have a mandoline the recipe will take less time to prepare.