Mariquitas (Crispy Plantain Chips)

Ingredients

Green plantains

2 large, peeled and sliced

Vegetable oil

for frying (about 2-3 cups)

Salt

to taste

Garlic powder (optional)

1 teaspoon

Lime wedges (for serving)

as needed

Dipping sauce (optional)

your choice (e.g., garlic aioli or spicy mayo)

Instructions

1. Peel the green plantains using a knife, being careful to remove the tough skin, and slice them thinly using a mandoline or a sharp knife, aiming for 1/8-inch thick slices.
2. In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). You can test the oil's readiness by dropping in a small piece of plantain; it should sizzle immediately.
3. Carefully add the plantain slices to the hot oil in batches, ensuring not to overcrowd the pan, as this will lower the oil temperature and result in soggy chips.
4. Fry the plantain slices for about 3-4 minutes, or until they turn golden brown and crispy, flipping them halfway through for even cooking.
5. Using a slotted spoon, remove the fried plantain slices from the oil and transfer them to a paper towel-lined plate to drain excess oil.
6. While they are still hot, sprinkle the mariquitas with salt to taste, and if desired, add a sprinkle of garlic powder for extra flavor.
7. Allow the mariquitas to cool completely before serving, as they will continue to crisp up as they cool.
8. Serve the mariquitas with lime wedges and your favorite dipping sauce, such as garlic aioli or spicy mayo, for an added flavor explosion.