Mariquitas de Platano
(Plantain Chips)
Glenn Lindgren: Although Cubans do eat potato chips occasionally, much more popular are plantain and yuca chips.
Raúl Musibay: You will see bags and bags of them at the supermarket.
Glenn Lindgren: Some of the best chips are prepared fresh and served hot at walk-up windows and cafes.
Jorge Castillo: Try making some at home for a delicious treat!
Glenn Lindgren: These are great with served with this special sauce!
- 2 large green plantains, peeled
- Corn or vegetable oil (not olive) for deep-fat or frying pan frying
- Heat oil in a deep fat fryer or a frying pan.
With a sharp knife or plantain slicer, cut plantain into thin circles. (The thinner the better.) You can also slice plantains diagonally for a long strip.
Soak the chips in ice water for about 20 to 30 minutes. Drain the chips and dry them with a paper towel.
Immediately fry plantain chips in small batches until crisp and golden brown.
Drain on paper towels; keep warm in oven until you can serve them.
Mariquitas de Yuca
(Yuca Chips)
- In a large pot, cover yuca with water by about two inches. Bring to a boil, then reduce heat to low and cook uncovered. Cook until yuca becomes slightly tender, but NOT mushy - about 15 minutes or less. Remove yuca and drain thoroughly. Let cool. With a sharp knife or plantain slicer, cut yuca into long, thin strips. (The thinner the better.)
Heat oil in a deep fat fryer or a frying pan.
Fry yuca strips in small batches until crisp and golden brown. Drain on paper towels; keep warm in oven.
- 2 large yucas, peeled, cut in half horizontally
- Corn or vegetable oil (not olive) for deep-fat or frying pan frying
- Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"
- Gibbs Smith Publisher, Copyright 2004
- All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.
- Gibbs Smith Publisher, Copyright 2004
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