Directions

1. Combine lime zest, salt and cayenne; set aside.
2. Preheat soybean oil to 375° F in heavy frying pan or small deep fryer.
3. Cut ends off plantains; score each plantain lengthwise 5 times with sharp knife. Soak in bowl of hot water for 5 minutes before peeling.
4. Slice plantains into very thin strips, 1/8 inch thick, using a hand slicer or mandolin.
5. Fry in small batches, 30 to 45 seconds, turning as needed until golden. Drain in single layer on paper towels. Sprinkle with lime and salt mixture. Cool completely before serving or storing.