Platanitos
A popular snack in the Caribbean, these wafer-thin crisps are best eaten right away, and though this amount technically makes 4 servings, you may be tempted to eat all of them alone. The plantains’ inherent sweetness is countered nicely with a little heat from the cayenne. These are best as an accompaniment to mojitos or other Caribbean cocktails, or use as a garnish for any Caribbean dish. They will stay crisp for a few hours if you store them in an airtight container as soon as they cool.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Mix together the salt and cayenne. Set aside.
Step 2
Put at least 1 inch of lard or oil in a large, deep skillet or saucepan. The broader the vessel, the more of these you can cook at once, but the more oil you will use. (They cook very quickly, so don’t worry if your pan is narrow.) Turn the heat to medium-high; you want the temperature to be at 350°F (on a deep-fat thermometer) when you start cooking.
Step 3
While the fat is heating, shave the plantains, using a vegetable peeler, a sharp knife, or a mandoline set to just about the thinnest setting. If you are using a peeler, press down with some pressure so that the slices are not too thin. Traditionally, they’re cut the long way (a mandoline makes this easy), but you can make round chips if you find it easier.
Step 4
Fry as many slices at once as will fit without crowding, turning if necessary. Total cooking time will be about 2 minutes; the chips should not brown but turn a deeper yellow. Remove with tongs or a slotted spoon and drain on paper towels or paper bags. Sprinkle with the salt-cayenne mixture and lime juice and serve immediately.
Mariquitas de Yucca
Step 5
Yucca Chips. Substitute 2 yuccas, peeled and halved crosswise, for the plantains. Put in a medium saucepan, cover with water, and cook until tender but not mushy, about 15 minutes. Drain, cool, then slice as thin as possible and fry as directed.
