Mariquitas are a Cuban snack commonly enjoyed throughout Latin America. In Miami, fresh mariquitas can be found at many Cuban restaurants, bakeries, and sandwich shops. They're crispy, salty, and absolutely delicious whether eaten alone or with some tangy and flavorful mojo sauce. Enjoy my version of mariquitas with a tasty garlicky twist :).
Mariquitas (plaintain chips)
1small pot of oil
1 plantain, sliced thinly, either on a bias or in rounds
1 clove of garlic cut into three pieces
Heat oil with garlic slices over medium high heat. Meanwhile, soak plantain slices in salt water to remove sticky residue and flavor the chips. Once the oil is ready, pat the plantain slices dry and add the one-by-one into the oil, stirring constantly. Let the chips fry until golden brown and crispy. Be sure to stir constantly as they can and will stick if you don't. After the first minute or so of frying, remove the garlic, as it has already released it's flavor and you don't want it to begin to become bitter.
Remove the chips from the oil and let drain on a paper-towel-lined plate. Enjoy their crispy, garlicky goodness!! No need to add salt since they were soaked in salt water and are already perfectly seasoned ;).
If you so desire, serve with Cuban mojo sauce. Here is a recipe http://www.tasteofcuba.com/mojo.html. Just be sure that you're using mariquita mojo (not the one with all of the herbs that you use to marinade).