📝 About This Recipe
Transport your senses to the vibrant streets of the Caribbean with these ultra-crispy, golden plantain chips. Known as 'mariquitas' or 'chifles' across the islands, these snacks offer a satisfying crunch and a unique savory-sweet profile that far surpasses the humble potato chip. This recipe elevates the street food classic with a signature citrus-infused garlic salt that perfectly complements the starchy richness of the green plantain.
🥗 Ingredients
The Plantains
- 4 large Green Plantains (must be very firm and completely green with no yellow spots)
- 4 cups Neutral Frying Oil (canola, vegetable, or grapeseed oil)
- 4 cups Ice Water (for soaking to ensure maximum crispness)
Zesty Garlic-Lime Seasoning
- 1 tablespoon Sea Salt (fine grain works best for adhesion)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (adds a hint of island smoke)
- 1 tablespoon Lime Zest (freshly grated from about 2 limes)
- 1/4 teaspoon Cayenne Pepper (optional, for a spicy kick)
For Serving
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 2 pieces Lime Wedges (for an extra spritz of acid)
👨🍳 Instructions
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1
In a small bowl, combine the sea salt, garlic powder, smoked paprika, lime zest, and cayenne pepper. Mix thoroughly until the lime zest is evenly distributed through the salt, and set aside.
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2
Prepare the plantains by cutting off both ends of each fruit. Use a sharp paring knife to score the thick green skin lengthwise in 3 or 4 places, being careful not to cut into the flesh.
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3
Use your thumb or the handle of a spoon to pry the skin away from the flesh. Green plantains are much starchier than bananas, so the skin will require some effort to remove.
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4
Using a mandoline slicer set to 1/16th of an inch (1.5mm), slice the plantains into very thin rounds. You can also slice them on a long bias for larger, elongated chips.
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5
Place the slices into a large bowl of ice water mixed with a teaspoon of salt. Let them soak for 10 minutes; this removes excess surface starch and prevents the chips from sticking together.
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6
Drain the plantains and spread them out onto clean kitchen towels or heavy-duty paper towels. Pat them completely dry—any moisture left on the slices will cause the oil to splatter and make the chips soggy.
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7
In a large heavy-bottomed pot or Dutch oven, heat 4 cups of neutral oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately.
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8
Working in batches to avoid overcrowding, carefully drop the plantain slices into the hot oil. They should sizzle immediately and rise to the surface.
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9
Fry the chips for 2-3 minutes, turning them occasionally with a slotted spoon or spider skimmer, until they are a vibrant golden yellow and feel stiff/crispy to the touch.
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10
Remove the chips using the skimmer and drain them briefly over the pot before transferring them to a wire rack set over a baking sheet.
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11
While the chips are still hot and glistening with oil, immediately sprinkle them generously with the prepared Garlic-Lime Salt. The heat helps the seasoning adhere.
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12
Repeat the frying and seasoning process with the remaining batches, ensuring the oil temperature returns to 350°F before adding more plantains.
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13
Let the chips cool completely on the wire rack. They will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Use strictly green plantains; if they have started to turn yellow, they will be too soft and sweet to achieve a true 'chip' crunch. A mandoline is essential for uniform thickness, which ensures every chip cooks at the same rate and avoids burnt edges. Never overcrowd the pan, as this drops the oil temperature and results in greasy, oil-soaked chips. If the chips lose their crunch the next day, you can revive them in a 300°F oven for 3-5 minutes. Store in an airtight container with a piece of paper towel to absorb any residual moisture.
🍽️ Serving Suggestions
Serve alongside a bowl of 'Mojo' (garlic and citrus dipping sauce) for a classic Cuban experience. Pair with a fresh, chunky avocado guacamole or a spicy mango salsa. Enjoy as a crunchy side dish to a bowl of Caribbean black beans and rice. Serve with a cold glass of Sorrel (hibiscus tea) or a crisp Caribbean lager. Use as a gluten-free 'cracker' for ceviche or shrimp cocktail.