Crispy Plantain Chips with Mojo Sauce

Healthy, Healthy (ish), Snacks, Vegetarian

Crispy Plantain Chips with Mojo Sauce

Once upon a time I loved my daddy a whole lot. We’d sit on the couch together and we’d watch sports I didn’t care about. The only thing I cared about were all the snacks he had. He always had the best snacks. There was ice cream and saltine crackers and of course, plantain chips, straight from the bag.

We were best friends then, him and me, and these chips. I never really thought about the chips again until I moved away, far away from home, far away from him and far away from any Cuban and South American food.

Crispy Plantain Chips with Mojo Sauce

I was working a boring desk job when a lunch menu was plopped on my desk. It was for a Cuban restaurant nearby.

My bratty cynical self about Cuban food in LA started to scan the menu, stopping at my favorite: ropa vieja. When my food was delivered I was right about the ropa vieja but so wrong about the plaintain chips that came for free.

They were thin as newspaper, crispy AF and slightly salty.

Crispy Plantain Chips with Mojo Sauce

Crispy Plantain Chips with Mojo Sauce

Crispy Plantain Chips with Mojo Sauce

I love mojo sauce on everything and with everything. If you’re unfamiliar, you’re in for a treat.

It’s usually made with sour oranges but we don’t have access to sour oranges so instead I like to combine orange juice with lime juice. Lots of garlic and olive oil is added with a good amount of salt. It’s so simple and perfect.

These chips remind me of home. They remind me of my papa.

Crispy Plantain Chips with Mojo Sauce

Crispy Plantain Chips with Mojo Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4 to 6

Crispy Plantain Chips with Mojo Sauce


  • 4 garlic cloves, peeled
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt
  • Pinch of freshly black pepper
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1/4 cup olive oil
  • Plantain Chips:
  • 2 green plantains, peeled*
  • Salt
  • Vegetable oil


  1. To make the mojo sauce: add the garlic cloves, oregano, salt and pepper to a mortar and pestle. Grind and twist and grind and twist again to make a paste. Slowly add the orange juice and lime juice and then lastly, the olive oil. Give it a taste and adjust the salt according to taste.
  2. Line a cutting board with a few layers of paper towels. Set right next Heat about 3 inches of oil 350-360 degrees F. Peel plantains and slice with a vegetable peeler or a mandolin. Or you can thinly slice them using a knife. Gently drop the plantain strips into the hot oil. Cook for 30 seconds to a minute, flipping them over about halfway through. Remove and transfer to the paper towels. Repeat until you’ve worked your way through the plantains. Sprinkle with salt and serve alongside the mojo sauce.


*So here’s the thing. The best chips are the super thin ones. It’s easier to get super thin slices on the outside of the plantain but once you get closer to the center it’s impossible to do. You can do two things: a vegetable peeler or a mandolin.

If that is annoying-sounding to you then you can always slice them thinly with a knife at an angle.

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  • Reply Mea July 13, 2016 at 7:37 am

    Yum! As a chip lover who can no longer eat nightshades (potatoes) I’m always looking for a good alternative chip. Making these asap. Thanks for sharing!

    xo Mea

  • Reply heather (delicious not gorgeous) July 13, 2016 at 8:29 am

    you had me at crispy af i love the sound of the tj’s plantain chips, and then i forget i don’t like them and buy them and get disappointed. these sound so much lighter and crunchier and not quite as hard, so i’m excited to try these out and see if plantain chips can get redeemed!

  • Reply Ashley Nathalie July 13, 2016 at 11:22 am

    Yessss plaintain chips are the ish! I remember before every field trip stopping at the bodega to get a bag for lunch that day. I need to make these!

  • Reply Amanda @ Cookie Named Desire July 13, 2016 at 11:58 am

    I love plantain chips and can eat a huge bag on my own in a day. I’ve never heard of mojo sauce before, but I am definitely going to try it next time I have plantain chips!

  • Reply Amelie Moore July 14, 2016 at 12:25 am

    These are so delicious! Super simple to make. I’ve made these twice now. They are great for snacking…but don’t last long! Thanks for sharing.

  • Reply Kristie July 15, 2016 at 6:59 am

    Can’t wait to try this recipe!

  • Reply Jessica July 18, 2016 at 6:02 pm

    Yum!! Good Caribbean food is hard to find where I am from. Thanks for sharing 🙂

  • Reply jade bridge August 14, 2016 at 8:25 pm

    It look like a little burned but I think it still yummy

  • Reply Roshani Khanna August 25, 2016 at 10:33 pm

    This looks amazing. I can’t wait to try these.

  • Reply Shilpa Malhotra August 30, 2016 at 5:14 am

    Sounds delicious! Mmmmmm, that looks EXTREMELY tasty.

  • Reply Riya Ahuja January 3, 2017 at 1:59 am

    wooohoooo qualifying cookies 24-7 I LOOOOOVVEE it. That sounds like a sweet life to me.

  • Reply Suhana Ajmer February 20, 2017 at 10:22 pm

    I love your recipe, Last night i was try to make it. and seriously it was very easy to make and delicious to eat.

  • Reply Adam November 10, 2017 at 3:22 am

    Recipe is absolutely awesome, giving trouble you to ask that in how many minutes we can prepare this food if guests at threshold?

  • Reply Eva January 18, 2018 at 3:49 am

    That looks so tasty. I can’t wait to try these. Thanks for sharing.

  • Reply Emma June 7, 2018 at 7:50 am

    Would you please send it to me! Thanks.

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