Easy 3-Ingredient Chifles Recipe
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!
Servings: 2 servings
Calories: 285kcal
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
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.