Tuesday, February 7, 2017

Mariquitas-Plantain Chips

My brother, Izzy, came over yesterday and showed me how to cook an excellent appetizer, Mariquitas-Plantain Chips. This recipe is his own version of the Mariquitas-Plantain Chips we ordered from the Little Havana Restaurant during our trip to Miami last year. It's extremely delicious but must be served within 15 minutes of cooking. Very easy to make. See the recipe below.

Mariquitas-Plantain Chips
By Izzy

2 unripe plantain bananas
1 cup vegetable oil
3 tbs olive oil or butter
1 minced garlic clove
1 tsp lime juice
salt to taste


Peel the plantain bananas. The easiest way to peel is to cut both ends off
and then make a vertical incision from the top of the banana to the bottom. Peel.

Using a peeler, peel the banana from top to bottom.

The peeled plantains should look like this.

In a deep medium pot, deep fry the bananas until golden. The consistency should be crispy but not burned.
Do not  put too many in so that they won't stick together.

Here is a crumpled one just out of the fryer. Still very good.

Sauce Mix:
You can either use an olive oil base or a butter base. We used olive oil.
In a small container combine the olive oil, garlic, and lime juice. Mix.
Drizzle  sauce over the plantain chips. Mix the plantain chips and drizzle more sauce to it.
Salt as desired.

Serve and ENJOY!

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