Mariquitas with Mojo (Cuban Fried Plantain Strips)

Mi gente, how good are mariquitas!?

Wait, do you call them chifles or chicharitas? We call these thinly sliced fried plantain strips – mariquitas. We call plantain chips – platanitos. Those are the ones Mami would make for us the most. These plantain strips though are just as delicious!

Crunchy, salty deliciousness. And paired with a garlic mojo sauce? I mean, it’s the best precursor to all your favorite Cuban dinner recipes. Be warned, you won’t be able to eat just one!

Want more chips in your life? Of course, you do! We enjoy mariquitas more than any other potato chip but yuca chips and taro chips are also crowd favorites!

Slicing & Frying The Plantains

Ok, the most common method for slicing plantain chips is to slice them into thin rounds (like my crispy fried plantain chips).

But… I prefer these long thin plantain strips. The thinner they are, the crispier they’ll get. Trust me, it’s worth the effort!

Can you use a mandolin or a sharp knife to slice the plantain into long ribbons? Yes. Personally, I prefer using a vegetable peeler. Just make sure you get a good grip on the peeled plantains.

Peel the green plantains by slicing a shallow opening lengthwise using a sharp knife. Remove the green peel. Discard.

Using a vegetable peeler or mandolin on the thinnest setting, slice the plantain, lengthwise.

The slices should be paper-thin ribbons.

Place the plantain ribbons on a plate ready to fry.

In a large pot, heat oil over medium-high heat to 400ºF. Transfer the slices into the hot oil in small batches (5-6 at a time) so they don’t stick together.

Fry for about 1-2 minutes, until golden brown and crispy. Remove them with a slotted spoon. Drain on paper towel-lined plates. Season with salt.

What else can you make with plantains? I’m glad you asked! Green plantains can turn into crispy tostones or even tostones rellenos! Typically, we serve these mariquitas with mojo as appetizers and the tostones are perfect as a side dish.

Best Dipping Sauce For Mariquitas

When you go to a Cuban restaurant in Miami and order mariquitas, they always give you a delicious garlic dipping sauce for the plantain chips. YUM!

While they’re similar in flavor and ingredients, this dipping sauce is not the same as my Cuban mojo marinade. This citrusy dipping sauce is made with sour orange juice, olive oil, garlic, and salt + pepper.

You can store the sauce in an airtight container in the refrigerator for up to a week. Just bring it to room temperature before serving.

Serving Suggestions

You’ll usually see us enjoying these mariquitas with the mojo sauce by itself. It’s one of my favorite Cuban appetizer recipes but you can absolutely pair it with the following:

Guacamole. Avocados and plantains are a match made in heaven. My guacamole recipe is very simple. You can always add jalapeño if you want some heat.

Ceviche de camaron. Omg, the thought of shrimp ceviche with some crunchy plantain strips is making my mouth water. Perfect for Summer!

Your favorite salsa. Whether it’s a fire roasted salsa or my easy mango salsa, these complement the plantains perfectly.

Storage & Reheating Tips

I recommend storing cooled mariquitas in a resealable plastic bag with the excess air squeezed out for about 1 week. But don’t place them in the refrigerator, as the cold can make them lose their crunch.

If the chips lose some of their crunch, you can crisp them up again in the air fryer for 3-4 minutes at 350ºF. Let them cool completely before storing them again.