Mariquitas Plantain Chips Recipes

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

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 and salted. They are so good brought piping hot to the table and sprinkled with mojo. Either way you will love these crispy little chips. Enjoy

Provided by Juliann Esquivel @Juliann

Categories Chips

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
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.
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
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

PARTY PLANTAIN CHIPS

Party Plantain Chips image

In Cuba these treats are called mariquitas. Make these a day ahead, and store them in an airtight container. Recipe courtesy of Coastal Living.

Provided by seahorse73

Categories Tropical Fruits

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 teaspoons fine-grained sea salt
1 1/2 teaspoons grated lime rind
peanut oil
4 green plantains (about 1 1/2 pounds)

Steps:

Combine salt and lime rind; set aside.
Pour oil to depth of 2 inches into a large Dutch oven; heat to 360`.
Peel plantains; slice plantains lengthwise very thinly, using a mandoline.
Fry plantain strips, 4 or 5 at a time, 30 seconds on each side or until golden.
Drain on paper towels.
Sprinkle immediately with salt mixture.

Nutrition Facts : Calories 109.2, Fat 0.3, SaturatedFat 0.1, Sodium 439.6, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2

PLATANUTRES (PLANTAIN CHIPS)

Platanutres (Plantain Chips) image

A popular snack in the Caribbean, plantain chips are called mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

4 green plantains
vegetable oil
salt

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.

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