Mariquitas Plantain Chips Recipes

PLANTAIN CHIPS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

MARIQUITAS CUBANAS | PLANTAIN CHIPS | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Peel plantains and then slice thinly either by hand or by using a mandolin slicer
• Then place sliced plantain into bowl with cold water and add salt. Mix until well combined
• Continue slicing plantains and placing into water until all done
• Once the plantain are all sliced, drain water & heat up canola or vegetable oil
• Very carefully place plantains into oil
• Gently nudge plantains so that they don't clump up together while frying
• After about 5 mins, remove plantains and drain excess oil onto a paper towel
• Once all of the plantains are fried, garnish with salt & enjoy!

CHICHARITAS OR MARIQUITAS (CUBAN PLANTAIN CHIPS)

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

MARIQUITAS (PLANTAIN CHIPS)

Steps:

• Heat up oil over the stove or in a deep fryer to 375°F.
• Meanwhile, using a mandoline or a knife, cut the plantains into long thin strips.
• Add the plantain strips into the hot oil and cook for about 1 minute and 30-45 seconds, or into the strips become gold and crunchy. You may add as many strips as you can into the fryer, just becareful not to overcrowd the oil so you can get a nice even crisp.
• Once done, place on a plate lined with paper towel and sprinkle with salt. Enjoy!

PLATANUTRES (PLANTAIN CHIPS)

Steps:

• Trim off both ends from each of the plantains with a sharp knife, then make a few slits through the skin the length of each plantain. Push your thumb between the skin and the flesh and pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Slice plantains crosswise into thin rounds.
• Pour oil into a large heavy skillet to a depth of 1/2'', then heat to 350° on a candy thermometer over medium-high heat. Add plantain slices a few at a time to the oil to prevent them from sticking to one another, and fry them in batches until lightly golden and crisp, about 3 minutes.
• Transfer plantain chips with a slotted spoon to paper towels to drain. Season to taste with salt while still hot.