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Prep 20 mins
Cook 0 mins
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.
- 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.
Great recipe, I used my brand new mandoline to slice the plaintains very thin. I served them with two aiolis, one was a garlic aioli #108234 and Chipotle Aioli (spicy) #117297 which I recommend, because the harmonized well with the plaintains.
This was a fun addition to our meal tonite. The kids thought I'd lost my mind frying bananas (lol) they were a little uncertain as to the "banana fries" becaus we have only had plantains fried in long strips and served with cheesecake which they could relate to because it was sweet. I have to say when I make these next time I'm using my mandolin to make even thinner slices as those crisped up so nice!