Chifles (Peruvian Fried Plantain Chips)

🧂 Ingredients

• 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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).

🥗 Nutrition

Per serving