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Fried Plantain Chips

Updated October 13, 2017
Fried Plantain Chips
Fried Plantain Chips
This image courtesy of Cookstr

Editor's Note: These easy Fried Plantain Chips will take your taste buds on a trip to Cuba. Also called chifles, mariquitas, or chicharritas, fried plantain chips are a great, healthier alternative to potato chips. Plus, this snack recipe takes practically no time at all. Just slice the plantains, fry them up, and they're ready to enjoy. The only hard part about this recipe is waiting for them to cool!

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

Cooking MethodFrying

CostInexpensive

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCocktail Party

Recipe CourseSnack

EquipmentDeep Fryer, Mandoline

Five Ingredients or LessYes

Taste and TextureCrisp, Salty

Ingredients

  • 2 large green plantains
  • Vegetable oil for deep-frying
  • Salt to taste, preferably kosher or sea salt
  • Mojo Criollo (Cuban Garlic Sauce)

Instructions

  1. 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.

  2. 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.

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I made these today. Surprisingly easy. I sprinkled mine with cinnamon and sugar and serving with two other mini desserts tonight.

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