Plantain Chips With Mojo Recipes

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Steps:

• Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
• In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

GRILLED PLANTAINS WITH MOJO

Steps:

• Toast the cumin seeds in a small skillet over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle.
• Heat the olive oil and garlic along with the toasted cumin over medium-high heat and cook until garlic begins to sizzle, about 2 minutes. Put in a non-reactive bowl and stir in lime juice, oregano, salt, pepper, and jalapeno.
• Preheat stove top or outdoor grill to high heat. Cut plantains in half lengthwise and brush lightly with olive oil. Place on grill, skin-side down, and cook until soft about 3 to 4 minutes per side. Transfer to a platter and serve with the mojo sauce.

PLANTAIN CHIPS

Steps:

• Using a vegetable peeler, slice plantains into very thin 1/16-inch-thick strips.
• Fill a large skillet 2 inches high with vegetable oil. Heat oil over medium-high heat until it reaches 340 degrees on a deep-fry thermometer.
• Add plantain slices to hot oil and cook, turning once, until golden, about 1 minute. Transfer to a paper towel-lined plate to drain. Sprinkle with salt and serve immediately.

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.

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.