📝 About This Recipe
Mariquitas are a quintessential Caribbean snack, celebrated for their addictive crunch and delicate balance of starch and salt. Traditionally made from green plantains sliced into paper-thin rounds, these chips offer a savory alternative to potato chips with a unique tropical flair. Fried to a perfect golden hue and finished with a zesty garlic-infused oil or a simple dusting of sea salt, they are the ultimate party appetizer or side dish for a classic Latin feast.
🥗 Ingredients
Main Ingredients
- 4 pieces Green Plantains (must be very firm and completely green)
- 3-4 cups Neutral Frying Oil (canola, vegetable, or peanut oil)
- 1 teaspoon Fine Sea Salt (to taste)
Garlic Mojo Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil
- 4 pieces Garlic Cloves (finely minced)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the plantains by cutting off both ends. Using a sharp paring knife, score the thick green skin lengthwise in three or four places, being careful not to cut into the flesh of the fruit.
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2
Peel the plantains by using your thumb or the edge of a spoon to pry the skin away from the starchy center. If the skin is stubborn, soak the scored plantains in warm water for 5 minutes first.
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3
Using a mandoline slicer set to the thinnest setting (about 1/16th of an inch), slice the plantains into uniform rounds. You can also slice them lengthwise for long, dramatic 'ribbon' chips.
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4
Spread the slices out on a baking sheet lined with paper towels. Pat them dry thoroughly; any surface moisture will cause the oil to splatter and make the chips less crispy.
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5
In a deep skillet or a heavy-bottomed pot, pour in the frying oil to a depth of at least 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
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6
Prepare the Mojo sauce while the oil heats: In a small saucepan, combine the olive oil and minced garlic. Cook over low heat for 2-3 minutes until fragrant but not browned. Remove from heat and stir in lime juice, cilantro, oregano, and pepper.
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7
Carefully drop the plantain slices into the hot oil one by one to prevent them from sticking together. Work in batches to avoid overcrowding the pan, which would drop the oil temperature.
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8
Use a slotted spoon or a spider skimmer to gently move the chips around as they fry. This ensures even cooking and prevents clumping.
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9
Fry for 2-4 minutes until the chips turn a vibrant golden yellow and the vigorous bubbling of the oil begins to subside. They should feel firm and light to the touch.
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10
Remove the chips with the skimmer and transfer them immediately to a wire cooling rack set over a baking sheet or a bowl lined with fresh paper towels.
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11
While the chips are still hot and glistening with oil, sprinkle them generously with fine sea salt. This ensures the salt adheres perfectly.
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12
Allow the chips to cool completely. They will continue to crisp up as they reach room temperature. Serve with the Garlic Mojo sauce on the side for dipping.
💡 Chef's Tips
Always use strictly green plantains; any yellow or black spots indicate sugar development which will cause the chips to burn and turn soggy. A mandoline slicer is the secret to professional results; uniform thickness ensures every chip cooks at the exact same rate. Maintain your oil temperature between 350°F and 365°F; if the oil is too cold, the chips absorb grease; if too hot, they burn before they crisp. If you are making these ahead of time, store them in an airtight container only once they are completely cool to prevent condensation from softening them.
🍽️ Serving Suggestions
Serve as a traditional Cuban appetizer alongside a bowl of fresh Garlic Mojo or a zesty Pico de Gallo. Use them as a crunchy, gluten-free vessel for scooping up ceviche or shrimp cocktail. Pairs beautifully with a cold glass of Cuban-style lemonade or a classic minty Mojito. Crumble leftover chips over black bean soup or a tropical salad for an extra layer of texture. Serve alongside a pressed Cuban sandwich (Cubano) as a superior alternative to standard potato chips.