Combine cucumber, tomatoes, jalapeno peppers, onion and
cilantro in medium bowl. Whisk sugar, rosemary, thyme,
pepper, lemon and lime juices, vinegar and olive oil in a small
bowl; pour over vegetables. Sir to combine. Chill 1 hour for
Heat approximately 2 inches of oil in a deep saucepan.
Cut plantains into thirds, crosswise. Slice each third lengthwise
into very thin 1/4-inch slices. Deep fry a few slices at a time
until golden, about 2 to 3 minutes; remove with a slotted
spoon. Place chips on absorbent toweling and sprinkle with
A mandolin slicer works well to make
uniform, thinly sliced chips.