For the chips:
1½ teaspoons finely grated fresh lime zest
1½ teaspoons seasoned salt
¼ teaspoon cayenne
6 cups vegetable oil
4 very green plantains (about 1½ pounds)
For the salsa:
2 kiwis, peeled and roughly chopped
1 avocado, pitted, peeled, and cut into ½-inch dice
¼ cup fresh cilantro, chopped
¼ cup finely chopped red onion
1 jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice
salt and pepper, to taste
In a small bowl, combine zest, salt and cayenne. Set aside. Line a baking sheet with a double layer of paper towels and set near stovetop.
Heat oil in a 5-quart pot set over medium to medium-high heat until a thermometer reaches 375º. While oil is heating, cut ends off plantains and use a sharp knife to score each plantain lengthwise 5 times. Place into a bowl of hot water and soak for 5 minutes before peeling.
Using a mandoline or vegetable peeler, slice the plantains into very thin (about ⅛-inch) strips. Fry strips 6 at a time, turning frequently, for 30 to 45 seconds or until golden. Remove using tongs or a spider and sprinkle immediately with salt mixture.
Plantain chips can be made several hours in advance. Cool completely, then store in an airtight container at room temperature until ready to serve.
For the salsa, gently toss together all ingredients, adding salt and pepper as needed. Serve immediately. (Since I was making this for a party, I tossed together everything except for the avocado and added it a few minutes before guests arrived.)