Mariquitas (Cuban Plantain Chips with Mojo)
In short: Paper-thin green plantain slices fried until crisp and salted, served with a garlicky sour orange mojo for dipping. It takes about 35 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 290 kcal
Mariquitas are thin, crisp plantain chips, a Cuban snack and a common starter at family gatherings and restaurants. Green plantains are sliced paper-thin, fried until pale gold and brittle, and salted while still hot. They are eaten on their own, with a garlicky mojo for dipping, or piled beside roast pork and ropa vieja. A mandoline makes slicing quick and even, which matters, because uneven slices cook at different speeds.
Instructions
- Make the mojo first. Warm the olive oil in a small pan over low heat, add the garlic and cook for 1 minute until fragrant but not browned. Take it off the heat, add the juice, salt and oregano, and set aside.
- Cut the ends off the plantains and slit the peel along each ridge. Pry the peel off with your thumb and the tip of a knife, because green plantain peel is stiff.
- Slice the plantains crosswise or lengthwise into slices 2 mm (1/16 inch) thick, using a mandoline if you have one.
- Heat the frying oil in a deep, heavy pot to 175°C (350°F). Fry the slices in small batches for 2 to 3 minutes, stirring gently, until pale gold and crisp.
- Lift out with a slotted spoon, drain on paper towels and salt right away while hot.
- Serve warm or at room temperature with the mojo for dipping.
Tips
- Do not crowd the pot. Slices stick together and turn soft if too many go in at once, and the oil should stay near 175°C (350°F) for even crispness.
- Plantains that are mostly green with a little yellow slice and crisp best. Yellow-black plantains make sweet, chewy chips instead.
Questions and answers
What is the difference between mariquitas and tostones?
Mariquitas are thin slices fried once until crisp, like chips. Tostones are thick pieces that are fried, flattened and fried again, so they are crunchy outside and soft inside.
How do I keep plantain chips crisp?
Salt them while hot, cool them completely on a rack, then store in an airtight container for up to 3 days. Re-crisp in a 150°C (300°F) oven for 5 minutes.
Can I bake mariquitas?
Yes. Toss thin slices in 2 tablespoons of oil, spread them on lined sheets and bake at 200°C (400°F) for 15 to 20 minutes, turning once. They will be less crisp than fried chips.
How long does it take to make Mariquitas (Cuban Plantain Chips with Mojo)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Mariquitas (Cuban Plantain Chips with Mojo)?
About 290 kcal per serving, with 1 g of protein, 32 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 32 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
