Plantain Chips with Mojo Sauce
User Reviews
5
Plantain Chips with Mojo Sauce
Description
Plantain Chips with Mojo Sauce combines thin green plantain slices that are fried quickly to achieve a crunchy texture. The chips maintain a satisfying crispness due to the high-temperature frying and the thin cuts achieved by a mandolin, vegetable peeler, or careful slicing. The accompanying mojo sauce is prepared by grinding garlic, oregano, salt, and pepper into a paste, then blending in fresh orange and lime juices with olive oil, yielding a bright and herbaceous dipping sauce.
The plantain chips offer a sturdy yet delicate crunch, balanced by the vibrant, garlicky sauce that features citrus notes and warm oregano. The method includes frying the plantains in several batches, draining on paper towels for excess oil and tossing with salt while hot. The mojo sauce serves as a flavorful complement, enhancing the mild sweetness of the plantains without overpowering them.
This snack can be served immediately alongside the mojo sauce to maintain freshness and texture. It works well as an appetizer or side dish with its combination of textures and bright, garlicky flavors. Careful slicing and hot oil are crucial to prevent sogginess and achieve a crisp chip.
To preserve the best crispness, ensure the oil reaches the recommended 350-360°F before frying. Preparing the mojo sauce ahead allows it to meld flavors, and using a mortar and pestle helps develop the paste's texture and aroma. The recipe suggests optional tools like a mandolin or vegetable peeler for consistent thin slices, but a sharp knife can be used carefully if preferred.
Ingredients
Mojo:
- 4 garlic peeled, cloves
- 1/4 teaspoon oregano dried
- 1 teaspoon kosher salt
- Pinch black pepper freshly ground
- 2 tablespoons orange juice fresh
- 2 tablespoons lime juice fresh
- 1/4 cup olive oil
Plantain Chips:
- 2 plantain peeled, green
- 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
- Slicethe plantains very thin using a mandolin, vegetable peeler, or sharp knife to ensure crisp chips.
- Heat the oil to 350-360°F before frying to prevent soggy chips and achieve proper crispness.
- Prepare the mojo sauce first so it’s ready to serve immediately with the freshly fried chips.
- Drain fried plantain chips on paper towels and salt them while hot for best flavor.
- Recommended kitchen tools include a dutch oven, spider, mandolin, and vegetable peeler but can be adjusted based on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 388mg | 16% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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