Preparation / Directions:
To prepare plantains this way, they have to be dead ripe. If only green ones are available, you should use the the method for Deep-Fried Plantain Rounds. Either way is fine. You will find that this preparation results in plantains that are a bit more floppy than the chips made from the green variety, so I suggest you spoon the dip onto them and eat them with a fork.
Peel plantains and cut on a severe slant into 1/2-inch slices.
In a large sauté pan, heat the oil over medium heat until hot but not smoking. Add as many plantain slices as will fit easily in a single layer, and fry until just lightly browned, about 1 minute per side. As they brown, remove them to paper towels to drain, then sprinkle well with salt and pepper. Repeat until all the plantain slices are fried.
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