Plantain Chips with Mojo
Thin green plantain chips fry up crisp and salty in just a few minutes. A fresh, no-cook mojo of garlic, citrus, olive oil, and cilantro is for drizzling or dipping. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Scrub citrus under running water before cutting or juicing. Raw garlic in oil must be kept in the refrigerator — never leave leftover mojo at room temperature. Refrigerate the mojo within 2 hours (1 hour if above 90°F).
Allergens: None listed
Equipment
- mandoline slicer or sharp knife
- cutting board
- heavy pot or Dutch oven
- deep-fry thermometer
- slotted spoon
- small bowl
- paper towel-lined tray
Ingredients (for 4 servings)
- 3 green plantains
- 4 cups vegetable oil, for frying
- 1 teaspoon salt, divided
- 4 garlic cloves, crushed to a paste
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1/4 cup olive oil
- 2 tablespoons fresh cilantro, finely chopped
Directions
1. Scrub the orange and lime under running water before juicing. Wash the cilantro.
2. Make the mojo: in a small bowl, stir the garlic, orange juice, lime juice, olive oil, cilantro, and 1/4 teaspoon salt. Set aside.
3. Cut the ends off the plantains, slit the skin lengthwise, and peel it away. Slice the plantains lengthwise or into rounds about 1/16 inch thick with a mandoline or sharp knife.
4. Heat about 2 inches of oil in a heavy pot over medium-high until a deep-fry thermometer reads 350°F.
5. Fry the slices in small batches, stirring so they do not stick, for 2 to 3 minutes until crisp and light golden and the bubbling slows.
6. Lift out with a slotted spoon, drain on paper towels, and sprinkle with the remaining salt while hot.
7. Serve the chips with the mojo for dipping.
Skill taught
Slicing plantains thin and even so chips fry crisp at the same rate.
Affordable substitution
Use bottled sour orange juice in place of the fresh orange and lime juice.
Optional variation
Dust the hot chips with a little garlic powder or chili powder along with the salt.
Leftovers & storage
Store cooled chips in an airtight container at room temperature for up to 3 days. Refrigerate leftover mojo within 2 hours (within 1 hour if above 90°F), store at 40°F or below, and use within 4 days.