Mariquitas is what Cubans call them when they are sliced the Nicaraguan way; slicing them lengthwise to create long, slender, wavy chips, fried and salted.
They are really good brought to the table piping hot and sprinkled with mojo.
3 to 4 cups canola or peanut oil for frying
2 green plantains
salt or garlic salt
Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, a dutch oven or heavy skillet. Heat to 350F.
Peel the plantains. Slice lengthwise for Mariquitas or in round chips for Chicharritas, as thinly as possible, using a mandolin if you have one, with the
blade at its thinnest opening. Slide them into the hot fat in small batches. You don't want them to clump together.
Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and/or
Serve at once.