How to make Mariquitas de Platano (Plantain Chips)

Peel the plantains by cutting off the ends with a knife.

Slice the plantain down the middle lengthwise.

Remove the plantain from the peel, which may require some effort as the peel is stiff.

Cut the plantain in half.

Set up your slicer (using a slicer attachment for a standard mixer, food processor slicer, or handheld slicer).

If you don't have a slicer, you can use a peeler, but it will take longer.

Do not use a knife as the slices need to be very thin.

If using a food processor, place the plantain halves in the top and push down gently.

If the slicer gets backed up, turn it off, scoop out the slices, and continue slicing until finished.

Aim for slices that are 1 to 2 millimeters thick for crispiness when cooked.

Put one inch of oil in a small or medium-sized pot and heat on high heat.

Use a plantain slice to check if the oil is hot enough; if it bubbles, the oil is ready.

Reduce the heat to medium-high and begin frying the plantains, ensuring to separate the slices and not overcrowd the pot.

Cook the plantains for 20 seconds or until the edges begin to brown.

Remove the chips from the pan and place them on a mesh rack to drain.

The plantains will continue to cook once removed from the oil, so take them out when they begin to brown.

Once all chips are fried, they should have a golden color and be crispy.

Equipment Needed

Spice Level:

Dietary