PLANTAIN CHIPS WITH MOJO

PLANTAIN CHIPS WITH MOJO image

Number Of Ingredients 12

Fried plantain chips, sometimes called "Cuban potato chips," are delicious paired with traditional mojo dipping sauce. If you can't find naranja agria (sour orange juice), substitute a blend of 1 part orange juice to 2 parts lemon juice.
Start to finish: 30 minutes
Servings: 6 to 8
10 to 12 garlic cloves
Salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
3/4 cup naranja agria (sour orange juice)
1/4 cup olive oil
4 large green plantains
Vegetable oil, for frying
Heat the oven to 200 F.

Steps:

Using a mortar and pestle or garlic press, crush the garlic and place in a small bowl. Add 2 teaspoons of salt, the pepper and oregano. Stir in the juice and olive oil. Set aside. Peel the plantains. Use a peeler or mandolin to slice the plantains as thin as possible (think potato chip). The plantains can be cut crosswise or lengthwise. In a large, deep skillet or Dutch oven over medium-high, heat about 1 inch of vegetable oil to 360 F. In batches, fry the plantain chips, turning occasionally, until lightly browned on both sides, about 5 to 7 minutes. Don't crowd the pan or the chips will stick together. Use a slotted spoon to transfer the chips to a paper towel-lined plate. After several minutes, sprinkle the chips with salt, then transfer to an oven-safe serving plate or bowl. Place the chips in the oven to keep warm while frying remaining chips. Serve chips with mojo sauce for dipping. (Recipes from Emilio and Gloria Estefan's "Estefan Kitchen," Celebra, 2008)