Authentic Cuban Mariquitas Recipe: Crispy Plantain Chips

Ingredients

3 green plantains
Vegetable oil, for frying
Salt, to taste
1 garlic clove, crushed (optional)

Steps and instructions

Peel the plantains. To do this, cut off both ends of each plantain and make a slit along the side. Then, using your fingers, pry off the skin.
Cut the peeled plantains into thin slices, ideally using a mandolin slicer to ensure uniform thickness.
Heat vegetable oil in a large frying pan over medium-high heat. The oil should be at least an inch deep.
Once the oil is hot, add the plantain slices in batches. Do not overcrowd the pan.
Fry the plantain slices until they are golden and crisp, turning them once or twice. This usually takes about 2-3 minutes per batch.
Use a slotted spoon to remove the fried plantain slices from the pan and drain them on paper towels.
Sprinkle the hot plantain slices with salt and crushed garlic (if using) to taste.
Repeat the process with the remaining plantain slices. Serve the mariquitas warm.

Tools for making

Cutting board - A sturdy surface to safely cut and slice the plantains.
Knife - A sharp knife for peeling and slicing the plantains.
Mandolin slicer - Optional, but useful for achieving consistent thickness when slicing the plantains.
Frying pan - A large frying pan or skillet for frying the plantain slices.
Slotted spoon - A spoon with slots or holes to remove the fried plantain slices from the oil.
Paper towels - To drain the excess oil from the fried mariquitas.

Recipe variations

Spicy Mariquitas: Add a pinch of cayenne pepper or chili powder to the sliced plantains before frying for a spicy kick.
Sweet Mariquitas: Instead of adding salt, sprinkle the fried plantains with a mix of cinnamon and sugar for a sweet and crispy variation.
Garlic and Parmesan Mariquitas: Toss the fried plantain slices with grated Parmesan cheese and crushed garlic for a savory twist.
Plantain Cassava Mariquitas: Substitute some of the green plantains with cassava (yuca) for a different texture and flavor.
Plantain and Sweet Potato Mariquitas: Mix sliced green plantains with thinly sliced sweet potatoes for a colorful and tasty combination.
Herb-infused Mariquitas: Add dried herbs such as thyme, rosemary, or oregano to the salt sprinkled on the fried plantains for a fragrant herby flavor.
Vegetarian Mariquitas: Serve the fried plantain slices with a flavorful dipping sauce like a garlic aioli or a spicy salsa for a meat-free option.
Gluten-free Mariquitas: Ensure the vegetable oil used for frying is gluten-free and confirm any added seasonings or toppings are also gluten-free if following a gluten-free diet.

Recipe overview

Mariquitas are a traditional Cuban snack, made from thinly sliced green plantains that are deep-fried to a golden crisp. They are a delightful alternative to potato chips and are commonly served as a side dish or snack in Cuban households and restaurants. Mariquitas are known for their satisfying crunch and can be simply seasoned with salt or given an extra kick with a sprinkle of crushed garlic. This recipe is easy to follow, and the end result is a delicious and addictive snack that's perfect for sharing. Whether you're exploring Cuban cuisine or just seeking a unique snack option, mariquitas are a must-try.

Common questions

Can I use ripe plantains instead of green ones? No, ripe plantains are too sweet and will not yield the same crispy texture as green plantains.
Do I need to use a mandolin slicer to cut the plantains? While a mandolin slicer helps achieve thin and uniform slices, you can also use a sharp knife to cut the plantains into thin slices if you don't have a mandolin.
Can I use a different type of oil for frying? Yes, you can use other oils with a high smoke point such as canola oil or peanut oil instead of vegetable oil.
How do I know when the oil is hot enough for frying? You can test the oil's temperature by dropping a small piece of plantain into the oil. If it sizzles and starts browning immediately, the oil is ready for frying.
Can I reuse the oil after frying? For best results, it is recommended to use fresh oil for each batch of mariquitas. Reusing the oil may affect the flavor and crispiness of the subsequent batches.
Can I make mariquitas in advance? While mariquitas are best enjoyed immediately after frying, you can store them in an airtight container once they have cooled down. However, note that they may lose some crispiness over time.
What can I serve with mariquitas? Mariquitas are often served as a snack or appetizer and can be accompanied by various dips or salsas such as mojo sauce, guacamole, or salsa verde.

Serving dishes and utensils

Mandolin Slicer - A mandolin slicer can be used to slice the plantains into thin and uniform slices.
Large Frying Pan - A large frying pan is needed for frying the plantain slices.
Slotted Spoon - A slotted spoon is useful for removing the fried plantain slices from the pan.
Paper Towels - Paper towels are necessary for draining the excess oil from the fried plantain slices.

Origin stories

Mariquitas, or plantain chips, are a beloved snack food that hails from the vibrant island of Cuba. In this tropical wonderland, plantains are as common as potatoes in the Western world, and their versatility is celebrated in a variety of dishes, both savory and sweet. Mariquitas, with their satisfying crunch and simple, yet delicious, flavor profile, are a testament to the magical transformation that can happen with just a few ingredients and some heat. In Cuba, these thin, crispy treats are often served as a side dish or snack, and are a popular accompaniment to a classic Cuban sandwich. Making mariquitas at home is a beloved pastime, where the rhythmic slicing of the plantains and the sizzle of the frying pan create a kitchen symphony that is as Cuban as the salsa music that often plays in the background. So, next time you crunch into a perfectly golden, salty-sweet mariquita, remember that you are savoring a bite of the Cuban spirit itself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.