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Chifles
Peruvian Fried Plantain Chips
Crispy, golden-brown fried green plantain chips, a quintessential Peruvian snack and an essential accompaniment to ceviche. They are thinly sliced and fried to perfection.
🧂 Ingrédients
- 3 large Green plantains(Ensure they are very firm and green, not yellowing or soft. This is crucial for achieving a crispy texture.)
- 4-6 cups Neutral oil for frying(Such as vegetable, canola, or peanut oil. Enough to submerge the plantain slices.)
- to taste Salt(Fine sea salt is recommended for even distribution.)
👨🍳 Instructions
- 1
Prepare the plantains: Using a sharp knife, carefully cut off both ends of each green plantain. Make a shallow lengthwise slit through the skin along one of the ridges, being careful not to cut into the flesh. Use your fingers or a small spoon to pry off the tough peel. Repeat for all plantains.
⏱️ 5 minutes - 2
Slice the plantains: Set up a mandoline slicer over a bowl or cutting board. Slice the peeled plantains crosswise as thinly as possible, aiming for about 1/16-inch (1-2 mm) thickness. The thinner the slices, the crispier the chifles will be. If you don't have a mandoline, use a very sharp knife and slice with extreme care and precision. Discard the very end pieces.
⏱️ 10 minutes - 3
Heat the oil: Pour the neutral oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a thermometer to monitor the temperature. If the oil is too cool, the plantains will absorb too much oil and become greasy; if too hot, they will burn before becoming crispy.
⏱️ 5 minutes - 4
Fry the plantains in batches: Carefully add a single layer of plantain slices to the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, stirring occasionally with a slotted spoon, until the edges begin to turn golden brown and the slices are slightly stiff. They will continue to crisp up as they cool.
⏱️ 10-15 minutes (total for all batches) - 5
Drain and season: Using a spider strainer or slotted spoon, remove the fried plantain slices from the oil and transfer them to a wire rack set over a baking sheet or to a bowl lined with paper towels. Immediately sprinkle generously with salt while they are still hot. This helps the salt adhere and enhances the flavor.
⏱️ 1 minute - 6
Repeat and serve: Continue frying the remaining plantain slices in batches, maintaining the oil temperature. Once all batches are fried and seasoned, allow them to cool completely. Serve as a crunchy snack or alongside ceviche.
⏱️ 5 minutes
💡 Conseils de pro
- ✓Use only very green, firm plantains for the best crispy results. Ripe or yellowing plantains will not work.
- ✓A mandoline slicer is highly recommended for achieving uniform, paper-thin slices, which are key to crispy chifles.
- ✓Maintain the oil temperature between 325-350°F (160-175°C) throughout the frying process. Adjust the heat as needed.
- ✓Do not overcrowd the pot when frying; this will lower the oil temperature and result in soggy chips.
- ✓Chifles are best enjoyed fresh, but can be stored in an airtight container at room temperature for a day or two.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Spicy Chifles: Add a pinch of cayenne pepper or chili powder to the salt before seasoning.
- Lime Chifles: Squeeze fresh lime juice over the hot, salted chips for a tangy kick.
- Garlic Chifles: Add a clove of minced garlic to the hot oil for the last minute of frying (remove before it burns).