Homemade Mariquitasaka Fried Green Plantain Chips Recipes

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

Ingredients

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

TOSTONES (GREEN PLANTAIN CHIPS)

Tostones (Green Plantain Chips) image

Provided by Aarón Sánchez

Number Of Ingredients 4

Ingredients

2 large green plantains
2 teaspoons garlic powder
1 teaspoon kosher salt
1 cup peanut oil

Steps:

Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices.
Heat the oil to rippling in a large frying pan over medium heat. Cook the plantains for 10 minutes. Remove the plantain slices from the oil (reserving the oil) and place in one layer on a tea towel or several layers of absorbent paper on a counter top. Turn to remove excess oil. Using bunchedup absorbent paper or another tea towel, press down on each slice. Heat the reserved oil to 375 degrees and fry the plantains until crisp and golden. Season with garlic powder and salt.

PLANTAIN CHIPS

Plantain Chips image

Platanos, or Green Plantain Chips, are a yummy treat from the Caribbean.

Provided by Luthiena

Categories Appetizers and Snacks Snacks Snack Chip Recipes

Time 35m

Yield 8

Number Of Ingredients 3

Ingredients

Vegetable oil, for deep-frying
2 green plantains, peeled and sliced 1/8-inch thick
salt to taste

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.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 14.3 g, Fat 5.7 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 1.8 mg, Sugar 6.7 g

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE

Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce image

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

Provided by Sarah Kirnon

Categories Appetizer snack Plantain Sour Cream Mango Lime Hot Pepper Chile Pepper Deep-Fry Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian

Yield 6 servings

Number Of Ingredients 19

Ingredients

Mango Hot Sauce:
2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
3 garlic cloves, chopped
1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
¼ cup chopped fresh mango
¼ teaspoon sea salt, plus more to taste
¼ cup sugarcane vinegar or apple cider vinegar
¼ cup orange juice
Lime Sour Cream:
1 cup sour cream
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon sea salt
Plantains:
Vegetable oil, for frying
6 green plantains
Sea salt and freshly ground black pepper

Steps:

Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.

FRIED PLANTAIN CHIPS

Fried Plantain Chips image

To peel a plantain, hold it under hot running water for one minute, then cut off both ends. Cut a slit down one side of the peel, and remove it. Slice flesh using a mandoline or a sharp knife.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

Peanut or canola oil, for frying
3 green plantains, peeled and cut lengthwise into 1/8-inch-thick strips
Coarse salt

Steps:

Heat 4 inches oil in a heavy-bottomed saucepan over medium-high heat until it registers 360 degrees on a deep-fry thermometer. Working in batches of several strips, fry until golden brown, 2 to 3 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt.

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

Ingredients

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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Cut off both ends of the plantain then run your knife through the flesh of the plantain creating a cut from the top to the bottom - Try not to cut too deep into the flesh, you just want to cut through the skin.
Using a mandoline slicer, slice plantains into long, thin stripes. If the plantain is too long, divide it into two before slicing it.
Preheat some Oil sufficient enough to deep fry the plantains. Add the plantains and fry them stirring continuously until they become golden and crispy.

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