Chifles or thin fried green plantain chips

Name: Chifles or thin fried green plantain chips
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 green plantain equals about 1 cup of chifles
Ingredients: green plantains; Oil for frying – use a type of oil that can handle high temperatures; salt; Optional : Hot pepper or garlic cloves for additional flavor variations; Tomato and onion curtido salsa; Salchipapa style salsa rosada; Avocado salsa

User Reviews

4.8

513 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
1 green plantain equals about 1 cup of chifles
Course
Side Dish, Appetizer, Snacks
Cuisine
South American, Ecuadorian

Chifles or thin fried green plantain chips

Iris Warren

Report

Homemade recipe for chifles or thin fried green plantain chips. These crunchy chips are also known as mariquitas, chicharitas, platanutres, platanitos or plataninas. You can also make them with very green bananas.

Share:

I Made This!

384 people made this

Print

103 people printed this

Save this

307 people saved this

Ingredients

Servings

green plantains or very green bananas
Oil for frying – use a type of oil that can handle high temperatures ie peanut oil
salt
Optional : Hot pepper or garlic cloves for additional flavor variations

To serve:

Tomato and onion curtido salsa
Salchipapa style salsa rosada
Avocado salsa

Add to Shopping List

Instructions

Wash the green plantains before peeling them. Both green plantains and green bananas can release a liquid that will stain your hands/clothes and even the cutting board, if you prefer to avoid stains wear an apron and gloves.
The plantains will be easier to peel, but the flesh of the green banana is more likely to stick to its skin. Start by cutting off the point ends of the plantain, then use a knife to make a light cut into on the rigdes on the long side. Next use your finger to peel and remove the skin. If the plantains aren't very fresh they tend to be harder to peel or might have dry parts. You can also use a peeler to finish removing any bits of skin that didn't come off while peeling it by hand. Rinse or place the peeld green plantains in a container with cold water to keep them from browning.
Slice the green plantains. You can slice them lengthwise, full length or half length. You can also slice them as thin rounds or thin diagonal ovals. You can use a mandoline slicer to get that perfect thinness.
Heat the oil, either in a deep sauté pan or fryer, ideal temperature for frying these is between 375 F-400 F, there should be enough oil to fully cover the green plantain slices. It's best to fry them in batches.
Add the thin green plantain slices to the hot oil; be careful not to overcrowd to keep them from sticking together.
Fry until the chips are a golden yellow color.
Remove the chips from the oil and place them on paper towels to remove any excess oil.
Sprinkle with salt and serve either warm or cold.