Plantain Chips with Mojo Sauce
These plantain chips 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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 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.
Tips on Thin Chips:
*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.
Le Creuset Dutch Oven | Spider | Mandolin | Vegetable Peeler |
Serving: 6g | Calories: 83kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 388mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg