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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.

Ingredients

Mariquitas de Yuca

(Yuca Chips)

Ingredients
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.
Copyright 1996-2006
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