Fried Plantain Chips
Published by Stewart, Tabori & Chang
Stop by most any Cuban takeout window or loncheria and you’ll see people buying brown paper cones filled with mariquitas, also called chicharritas. These wafer-thin slices of green plantain are deep-fried until crisp and golden, then sprinkled with salt. Whether sliced crosswise like potato chips or lengthwise, they are delicious either eaten as is or sprinkled with tart, garlicky mojo.
Serves4 to 6
Make Ahead RecipeYes
EquipmentDeep Fryer, Mandoline
Five Ingredients or LessYes
Taste and TextureCrisp, Salty
- 2 large green plantains
- Vegetable oil for deep-frying
- Salt to taste, preferably kosher or sea salt
- Mojo Criollo (Cuban Garlic Sauce)
Peel the plantains: Cut off both ends, then cut slits through the skin, being careful not to cut the flesh. Peel off the skin. Using a mandolin set on the “thin” setting, slice the plantains lengthwise. If not frying immediately, place the slices in cold acidulated water. When ready to fry, pat the slices dry thoroughly with paper towels.
In a deep-fryer or a large, deep skillet, heat at least 2 inches of oil to 375°F. Working in batches, carefully add the plantain slices to the oil. Fry, turning occasionally, until crisp and golden brown, 1 to 2 minutes. Drain on crumpled paper towels and sprinkle with salt. Serve immediately, with Mojo Criollo if desired.
2006 Beverly Cox