Fried Green Plantain Chips (Chifles)
Chifles Say it: CHEE-fleh
Chifles are thin, crisp fried green plantain chips from Peru’s northern Piura region, sold hot or in small bags from street stalls and markets. They are made from hard, unripe plantains sliced paper-thin, fried until golden, and salted while still hot. The flavor is mild, starchy, and lightly sweet, with a satisfying snap. In Piura they are an everyday snack and a favorite partner to ceviche or a cold beer.
Fried Green Plantain Chips (Chifles)
Chifles
Pronounced CHEE-fleh
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Trim the ends from the green plantains and peel them with a knife, cutting away the thick skin and any stubborn bits. Slice the flesh very thinly, about 1/8 inch (3 mm), using a mandoline or a sharp knife.
Put the slices in a bowl of the cold water and soak for 10 minutes to rinse off excess starch. Drain well, then spread on a clean kitchen towel and pat completely dry.
Pour the oil into a deep, heavy pot to a depth of about 2 inches (5 cm) and heat to 350°F (175°C). Keep a slotted spoon or spider nearby.
Fry the plantain slices in small batches, without crowding, until they turn golden and the edges crisp, 2 to 3 minutes. Stir gently once or twice so they cook evenly.
Lift the chips out with the slotted spoon and drain on paper towels. Sprinkle immediately with sea salt while hot.
Repeat with the remaining slices, letting the oil return to 350°F (175°C) between batches. Serve the chifles while warm and crisp.
Regional variants
Some cooks cut the plantains into long, thin strips instead of rounds; the frying method stays the same. In northern Peru, chifles are often served alongside ceviche or a cold beer.
Cook's notes
- Use plantains that are hard and completely green; a yellow or ripe plantain will soften and taste sweet rather than starchy.
- Slice evenly so the chips cook at the same rate; a mandoline gives the crispest results.
- Salt the chips as soon as they come out of the oil so the seasoning sticks.
Serve with
Eat as a street snack on their own, or with ceviche and a cold beer.
Make ahead and storage
Store cooled chifles in an airtight container at room temperature for up to 2 days; re-crisp in a 300°F (150°C) oven for 5 minutes if they soften.
