What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.
For me when it comes to chips (aka crisps), nothing, beats plantain chips. They are crisp, thin, and absolutely delicious. Homemade is the only kind of plantain chips that I eat. If I lived in Guyana or some other place where folks made plantain chips daily and sold as street food, then yeah, I would buy but I refuse of purchase any imported plantain chips, particularly here in the Caribbean.
The two-fold question I received a couple of weeks ago from a reader was how to keep the chips crisp and when to add salt to the chips.
