Chifles or thin fried green plantain chips
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
1 green plantain equals about 1 cup of chifles
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Cuisine
South American, Ecuadorian
Chifles or thin fried green plantain chips
Description
Chifles or thin fried green plantain chips use either green plantains or very green bananas, peeled and sliced thinly. Careful peeling is recommended to avoid staining from the plantain sap. The thin slices are fried in a high-temperature oil like peanut oil until they achieve a crisp texture. Depending on slicing choice—lengthwise strips or thin rounds—the chips can deliver different textures and mouthfeels. Seasoned simply with salt, the chips can be enhanced during frying with additions such as hot pepper or garlic for extra flavor.
They are typically served with accompaniments like curtido salsa made from onion and tomato, salsa rosada as in Salchipapa style dishes, or avocado salsa. These pairings add brightness and contrast to the fried, crunchy chips, making them suitable as snacks or sides.
For storage, homemade chifles keep well in sealed containers or plastic bags for 3 to 4 days, retaining their crispness. The recipe notes suggest wearing protection when peeling due to staining sap, showing attention to practical handling.
Ingredients
- plantain or very green bananas, green
- frying oil ie peanut oil, use type that can handle high temperatures
- salt
- hot pepper or garlic cloves, optional, for additional flavor variations
To serve:
- tomato curtido salsa
- onion curtido salsa
- salsa rosada Salchipapa style
- avocado salsa
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.
Notes
- Wear gloves or an apron while peeling to avoid staining from plantain sap.
- Store cooked chifles in an airtight container or plastic bag to keep them crispy for up to 3-4 days.
User Reviews
Overall Rating
4.8
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