Salty, crispy, and totally addictive! Chifles are one of the most popular snacks in Ecuador, and it’s easy to see why. These thin, golden plantain chips are simple to make at home with just three ingredients and a little frying oil!
What are chifles?
Chifles are thin fried green plantain chips that are deep-fried until crisp and lightly salted. Found throughout Latin American countries, they’re especially beloved in coastal Ecuador, where they’re eaten as a snack, appetizer, or even a side to meals like ceviche. Chifles use green, unripe plantains for a starchy, crunchy result, that is not unlike potato chips.
Traditionally, the plantains are sliced paper-thin with a mandoline or vegetable peeler for the lightest, most delicate crunch. Once fried and sprinkled with salt, chifles are ready to be enjoyed on their own or paired with a favorite dip.
Why You'll Love This Green Plantain Chips Recipe
- Crispy and Crunchy: These chips are incredibly light and shatteringly crisp thanks to the thin slices and hot oil.
- Just 3 Ingredients: All you need are green plantains, oil, and salt—simple and budget-friendly.
- Naturally Gluten-Free and Vegan: Chifles are made from whole, plant-based ingredients, making them a great snack for many diets.
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Ingredients
You just need a handful of ingredients to make this easy chifles recipe. Here's what you'll need:
- Green Plantains: Make sure they’re firm and green with no yellowing—this ensures they fry up crispy, not soft.
- Oil for Frying: Use a neutral oil with a high smoke point like canola oil, vegetable oil, avocado oil, or sunflower oil. Avoid olive oil as it will burn!
- Salt: Use fine salt or flaky sea salt and sprinkle it on while the chips are still hot so it sticks well.
See recipe card for quantities.
How to Make Green Plantain Chips
Step 1 - Prep & Slice the Plantain
Peel the plantains. Start by cutting off both ends of the plantain. Using a sharp knife, make a shallow lengthwise slit through the peel. Gently run the tip of the knife under the peel to loosen it, then use your thumbs to remove the peel completely.
Slice the plantains. Using a mandoline or a vegetable peeler, slice the plantain into thin pieces. If using a peeler, run it lengthwise along the plantain for long, uniform strips. Note: Peeler slices will be slightly thinner and more delicate.
Step 2 - Fry & Enjoy
Fry the plantains. Heat 1-2 inches of oil in a deep sauté pan or pot. Once the oil is hot, carefully add the plantain slices in batches—avoid overcrowding. Fry until golden and crispy, then transfer to a plate liked with paper towels to soak up the excess oil, or place them on a wire rack. It doesn't take long since they are so thin! Immediately sprinkle with salt while still hot. Serve warm or at room temperature for the perfect crunchy snack!
Tips for Success
- Use a mandoline or vegetable peeler. Thin slices are the key to ultra-crispy chips. A mandoline gives even slices, while a peeler makes delicate, long ribbons.
- Keep the oil hot, but not smoking. Aim for an oil temperature of around 350–375°F (175–190°C) for even frying. If the oil is too cool, the chips will soak up too much oil and get soggy. If you don't have a thermometer that can be placed in oil, just place one slice of plantain in the oil to start. Once it is sizzling hot, you can gently add the rest.
- Fry in batches! Don’t overcrowd the pan—too many slices will stick together. Give them a little stir while frying to keep them separated, too. After you fry the first batch, you can try one and see if the next batch needs a little longer or shorter in the oil depending on how crispy you want them!
- Salt while hot! The salt will stick best right after the chips come out of the oil. Give them a gentle toss for even seasoning.
Recipe Variations
Homemade chifles recipe can be made exactly how you want it, so you can add whatever seasonings you'd like! Here are some ideas:
- Spicy Chifles: Sprinkle with chili powder or cayenne pepper for a yummy spicy version.
- Garlic Chifles: Add garlic powder and lime zest after frying for a punch of flavor.
- Baked Version: While I have never done this, I am sure it will work. Brush the plantain slices with oil and bake at 400°F (200°C) for 10–15 minutes, flipping halfway through.
How to Store Chifles
Chifles are best enjoyed fresh when they’re at peak crispiness, but you can store leftovers to keep them crunchy for a few days.
- Cool Completely: Before storing, make sure the chips have cooled completely to prevent steam from softening them.
- Airtight Container: Place the chifles in an airtight container or zip-top bag!
- Room Temperature: Store the container at room temperature in a cool, dry place for up to one week.
Avoid storing chifles in the fridge, as the moisture will make them soft.
Frequently Asked Questions
Not quite. Chifles are made with green plantains, which are starchier than bananas, giving them a savory crunch. Banana chips are often made with ripe bananas and tend to be sweeter. Chifles are actually closer to a potato chip than a banana chip!
Yes, a vegetable peeler works well too. It will create very thin slices that fry up extra delicate. Alternatively, you can use a sharp knife and slice them into thin slices. They will be thicker, but they will still be delicious!
Chifles are made from whole plantains and contain no added preservatives. While they are fried, you can control the ingredients and portion size, or opt for a baked version for a lighter take!
Technically, yes, but this is a whole different snack. Sweet plantain chips, also known as maduritos, are also a popular snack in Ecuador. You will want to cut them into slightly thicker pieces and you will need to fry them for longer for them to really turn crispy! They will turn a darker brown in the process due to the sugar content.
Pair With
Chifles are a great side dish or snack! Here's what I would pair them with:
More Plantain Recipes to Try
Easy 3-Ingredient Chifles Recipe
Equipment
- mandoline or potato peeler
Ingredients
- 1 green plantain ½ plantain per person
- Oil for frying use a neutral oil with a high smoke point like
- Salt
Instructions
- Peel the plantains: Start by cutting off both ends of the plantain. Using a sharp knife, make a shallow lengthwise slit through the peel. Gently run the tip of the knife under the peel to loosen it, then use your thumbs to remove the peel completely.
- Slice the plantains: Using a mandoline or a vegetable peeler, slice the plantain into thin pieces. If using a peeler, run it lengthwise along the plantain for long, uniform strips.
- Fry the Plantains: Heat 1-2 inches of oil in a deep sauté pan or pot. Once the oil is hot, carefully add the plantain slices in a single layer in batches—avoid overcrowding. I literally place each slice into the oil to avoid them overlapping too much with each other. Fry until golden brown and crispy, moving around occasionally to make sure they don't stick together. Then transfer to a plate liked with paper towels to soak up the excess oil. It doesn't take long since they are so thin! Immediately sprinkle with salt while still hot. Serve warm or at room temperature for the perfect crunchy snack!
Notes
- Cool Completely: Before storing, make sure the chips have cooled completely to prevent steam from softening them.
- Airtight Container: Place the chifles in an airtight container or zip-top bag!
- Room Temperature: Store the container at room temperature in a cool, dry place for up to one week.
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