Homemade Mariquitasaka Fried Green Plantain Chips Recipes

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HOMEMADE MARIQUITAS.AKA FRIED GREEN PLANTAIN CHIPS



Homemade Mariquitas.AKA Fried Green Plantain Chips image

Delicious and tasty....Garlic is Life

Provided by Monika Rosales @THEDEVOTEDCOOK

Categories     Vegetables

Number Of Ingredients 6

2 - green plantains,peeled
1 cup(s) vegetable or canola oil
3 - garlic cloves, smashed
2 - limes, squeezed
2 tablespoon(s) olive oil
- salt and pepper to taste

Steps:

  • Start by peeling the Plantains and thinly cutting either by hand or with a mandolin.
  • heat the oil at med/high
  • meanwhile combine smashed garlic, lime and olive oil, salt and pepper.
  • Fry the Plantain chips until golden brown , few minutes each side...drain on a paper towel..drizzle with the garlic mixture and enjoy warm.

CHICHARITAS OR MARIQUITAS (CUBAN PLANTAIN CHIPS)



Chicharitas or Mariquitas (Cuban Plantain Chips) image

I learned to make these when first married; My mother-in-law taught me how to make them. Chicharitas is the Cuban name given to green plantain chips, sliced round, fried, and salted. Margaritas is what the Cubans call them when they are sliced the Nicaraguan way; slicing them lenghtwise to create long, slender wavy chips fried...

Provided by Juliann Esquivel

Categories     Other Snacks

Time 20m

Number Of Ingredients 9

3/4 c canola oil or peanut oil for frying
2 large green plantains, must be very green
1 Tbsp salt or (garlic salt if you like it)
~~~ mojo sauce~~~
1/3 c olive oil
6/8 clove garlic mashed or put through a garlic press
2/3 c sour orange juice or equal parts lime juice and orange juice mixed together
1/4 tsp ground cumin powder
salt & black pepper to taste

Steps:

  • 1. Pour the oil to a depth of 2 or 3 inches in a deep - fat fryer, a dutch oven or heavy skillet such as cast iron. Heat oil to 350 degrees.
  • 2. Peel the plantains, slice lengthwise for Mariquitas or in round chips for chicharitas, as thinly as possible, Using a mandolin if you have one, with the blade at it's thinnest opening. Slide them into the hot oil in small batches. You don't want them to clumb together. Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and/or mojo. Serve at once.
  • 3. Mojo: Heat oil in a deep sauce pan over medium low heat. Add the garlic and cook until fragrant, about 30 seconds, do not let the garlic get brown or it will be acrid tasting. Add the sour orange juice, cumin, and the salt and pepper. Stand back; the sauce may sputter. Bring to a rolling boil. taste to see if correct seasoning salt if needed.
  • 4. Cool before serving. Mojo is best when served within a couple of hours of making, but will keep in the frig for several days, well capped in a jar. When cool sprinkle over your plantain chips. Can be used to flavor Cuban sandwiches, boiled yucca, grilled seafood and meats and of course fried green plantain chips. Note: I prefer to use more lime juice then orange juice, as I like it very tart. I have seen some recipes for Mojo using cilantro in it, but that is not traditional to the Cuban Cuisine. Enjoy
  • 5. Above you see the Cuban Chicharitas and Mariquitas. I have also included some green plantains to show how green they should be. Green Plantains can be difficult to peel if you don't know how to do it. Run a sharp steak knife the point only down the seams of the plantain from the top to the bottom. Make sure you stick the point of the knife down to where you can feel the plantain under the peel. After doing this on all the seams take the point of the knife and gently pry up the peel where you cut working the knife gently all along the cut under the peel and prying up the peel as you go down the cut. The peel will give way and come off all in one piece. Then go to the next seam and do the same thing until you have pryed the peel off all the way around the plantain. Then you can go to your mandolin and start slicing. Good Luck

TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE



Tostones: Twice-Fried Green Plantain Chips Recipe image

Plantains are a staple of the Latin Caribbean diet. They can be prepared in several ways, but this recipe is one of the easiest and tastiest.

Provided by Hector Rodriguez

Categories     Appetizer     Snack     Side Dish

Time 11m

Number Of Ingredients 3

2 green plantains
Oil, for frying
Salt, to taste

Steps:

  • Gather the ingredients.
  • Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
  • Cut the ends from each plantain and peel the them while the oil is heating.
  • Cut the plantains into 3/4-inch slices.
  • Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
  • Remove the plantain slices with a slotted spoon and drain them on paper towels.
  • When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
  • Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
  • Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.

Nutrition Facts : Calories 303 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 151 mg, Sugar 17 g, Fat 19 g, ServingSize 9-12 tostones (serves 2-4), UnsaturatedFat 0 g

FRIED PLANTAIN CHIPS



Fried Plantain Chips image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon garam masala
1 tablespoon smoked paprika
A pinch of salt
A pinch of pepper
4 unripe green plantains or bananas
4 cups vegetable oil

Steps:

  • In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
  • Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
  • Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
  • Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
  • Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

AIR FRYER PLANTAIN CHIPS



Air Fryer Plantain Chips image

Green plantains in the air fryer result in potato-like crunchy, crispy chips without being full of calories and fat. These can be sweet or savory, depending on which you are craving - use salt for savory or cinnamon-sugar for sweet chips.

Provided by Yoly

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 20m

Yield 2

Number Of Ingredients 3

1 green plantain
avocado oil spray
1 pinch salt

Steps:

  • Preheat an air fryer to 350 degrees F (175 degrees C).
  • Cut both ends of plantain and score along the side through the skin only. Peel skin off and cut plantain in half. Peel into strips using a vegetable peeler.
  • Spray the air fryer basket with avocado oil. Place plantain strips in the basket, making sure they do not touch. Spray top of plantain strips with oil.
  • Cook in the preheated air fryer for 7 to 9 minutes. Use tongs to turn each strip over, and continue frying until crispy, an additional 3 to 5 minutes. Immediately sprinkle with salt.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 28.5 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 81.1 mg, Sugar 13.4 g

FRIED PLANTAIN CHIPS



Fried Plantain Chips image

Make and share this Fried Plantain Chips recipe from Food.com.

Provided by sheepdoc

Categories     Low Protein

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1 green plantain
vegetable oil
salt

Steps:

  • Peel plantain and slice thinly.
  • Heat oil and fry until crisp.
  • Sprinkle with salt.

Nutrition Facts : Calories 218.4, Fat 0.7, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3

FRIED GREEN PLANTAINS



Fried Green Plantains image

Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're so beloved.

Provided by Melissa Roberts

Categories     Vegetable     Side     Fry     Vegetarian     Quick & Easy     Plantain     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 3

2 pound large unripe (green) plantains (about 3)
About 2 cups vegetable oil
2 cups warm water

Steps:

  • Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.
  • Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.
  • Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
  • Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.

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