1 large firm green plantain
2 qt. water, divided
2 tbsp. salt, divided
vegetable oil
Plantain Dip

Peel plantain and diagonally cut into 1/8-inch thick slices. Combine 1 quart water and 1 tablespoon salt in a large bowl, stirring until salt dissolves; add plantain slices. Cover and let stand 30 minutes. Drain plantain slices well and pat dry. Heat 2 tablespoons oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly until tender, but not brown. Drain well on paper towels.

Combine remaining 1 quart water and 1 tablespoon salt, stirring until salt dissolves. Dip plantain slices into salted water; drain well and pat dry. Pour oil to depth of 2-inches into a Dutch oven; heat to 375°F. Fry plantain slices a few at a time until golden brown; drain on paper towels. Serve plantain chips with Plantain Dip.

Yield: 3 dozen.