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Platanutres . . . .
Peel 3 green plantians (may use guineitos verdes instead), slice them
paper thin using the slicer on a metal grater. Heat the oil until
hot but not smoking and fry the chips briefly, until golden brown
and crispy. Remove from the pan and drain on paper towels. Sprinkle
the chips with garlic salt or just Adobo.
