These Plantain Chips with Mojo Sauce are sliced thinly, are fried, deliciously crispy and served with a garlic-y mojo sauce. This Cuban-inspired snack is one of my all-time favorites!
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.
I was working a boring desk job when a lunch menu was plopped on my desk. It was for a Cuban restaurant nearby.
How to Make Plantain Chips with Mojo Sauce
- Make the Mojo Sauce. It’s super simple: mash up garlic, oregano and salt together until a paste forms.
- Slowly add orange juice, lime juice and olive oil. And then whisk.
- Start by prepping the plantains. Slice off the peel. And then cut them into thin slices. I like to use a vegetable peeler and/or mandolin.
- Heat up the oil to 350 degrees F.
- And then drop in the slices of banana.
- Cook for 30 seconds, until they’re crispy and medium golden brown.
- When they’re done frying, sprinkle them with a few pinches of salt. As a result, they’ll be crispy and delicious.
- Are Plantain Chips Whole 30? Yes, technically they are!
- Are Plantain Chips Healthy? Well…I’m no nutritionist so not completely sure!
- How to Cut Plantain Chips. I like to use my vegetable peeler or mandolin. This gets them super thin.
- What to Eat with Plantain Chips. I like to serve these with a mojo dipping sauce. But they’d also be amazing with ceviche or even as a side to a piece of fish, chicken or steak.
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.
- 4 garlic cloves, peeled
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- Pinch freshly black pepper
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 1/4 cup olive oil
- 2 green plantains, peeled*
- Kosher salt
- Neutral oil
- 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.
- To Fry the Plantain Chips:
- 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.
If you make these Plantain Chips with Mojo Sauce, let me know on Instagram!
Looking for more Latin-inspired recipes? Here are some more favorites: