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5 from 11 votes

Plantain Chips with Mojo Sauce

These Plantain Chips with Mojo Sauce are a delicious appetizer or snack ready in 20 minutes! Green plantains are sliced thinly, fried, then served with a garlic-y mojo sauce. This Cuban-inspired snack is one of my all-time favorites! If you are craving something sweet these Sopapillas are the best!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: American, Carribean, Cuban
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Adrianna Adarme
Cost: $8

Equipment

  • 1 sharp knife or mandolin or vegetable peeler
  • 1 mortar and pestle or a small bowl and the back of your chef's knife
  • 1 Cutting board
  • 1 medium sauce pot

Ingredients

Mojo:

  • 4 garlic cloves peeled
  • 1/4 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1/4 cup olive oil

Plantain Chips:

  • 2 green plantains peeled*
  • Kosher salt
  • Neutral oil

Instructions

  • 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. 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.

Notes

Tips and Tricks

*Use a mandolin or vegetable peeler to cut the plantains. This will give you very thin slices. If you aren’t comfortable using a mandolin, just grab a sharp knife and slice at angle.
Make sure the oil is nice and hot before dropping in the plantain strips. Because they are so thin the plantain strips will cook up immediately but if the oil isn’t hot enough they will get soggy instead of crispy.
Make the mojo sauce first, that way as soon as the plantains chips are finished cooking you can enjoy them right away with the sauce.
Kitchen Tools:
Le Creuset Dutch Oven | Spider | Mandolin | Vegetable Peeler | 

Nutrition

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