Plantain Chips with Garlic Sauce
This is a very popular Cuban side dish, and always served with most Cuban main dishes. Can also be served as an appetizer.
Serving Size: 4
2 large green plantains (peeled)
salt to taste
1/2 cup olive oil
6 garlic gloves (minced)
1 cup large onion (finely chopped)
1/2 cup lemon juice
Using a slicer, slice each of the plantains into thin chips and place in a bowl. In a frying pan or deep fryer, pour 2 to 3 inches of the oil and heat the oil over medium-high heat. Fry a handful of chips at a time, removing them and placing them in a bowl with a paper towel to soak the oil. The chips should be golden brown. Sprinkle with salt to taste.
For the mojo, you will need a large bowl. In a large bowl, pour the lemon juice, garlic and chopped onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients, then pour into dipping cups. Dip the mariquitas in the mojo and enjoy!