Cut plantains into 1/16-inch-thick rounds using a mandoline slicer. Whisk together salt, sugar, chile-lime seasoning, paprika, and garlic powder in a small bowl until combined.

Use a sharp knife or mandoline slicer to cut the plantains into even rounds or lengthwise strips. Aim for about 1/8-inch thickness. 3. Prepare the oil . Heat oil in a frying pan over medium heat.

Next, use a mandolin slicer to slice the plantain as thinly as possible. You can use a sharp knife if you don’t have a ...

Use a sharp knife or a mandoline slicer to cut the plantains into thin, uniform slices (about 1/8-inch thick). Uniform slices ensure even cooking. 2. Season the plantains.

The story of Tampa's Chifles Plantain Chips began as a romance that would have made the perfect screenplay for an old black and white movie. Segundo Argudo, a dashing young teacher, arrived in ...

It was on the streets of Cuba during the 1950s when Margaret "Peggy" Argudo first fell in love with the taste of the plantain chip. "A lot of street vendors made them and sold them in Havana.

Use a sharp knife or mandoline slicer to cut the plantains into even rounds or lengthwise strips. Aim for about 1/8-inch thickness. 3. Prepare the oil . Heat oil in a frying pan over medium heat.