Fried Plantain Chips (Chifles)

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats' Editorial Process
Updated on 12/28/21
Fried Plantain Chips (Chifles)

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
308 Calories
24g Fat
25g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 308
% Daily Value*
Total Fat 24g 31%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 1g
Vitamin C 9mg 44%
Calcium 2mg 0%
Iron 0mg 3%
Potassium 372mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chifles are thin slices of plantain that are deep-fried and sprinkled with salt. They are a popular snack in Peru and Ecuador, where vendors offer bags of them to the passing cars. They are savory, more like potato chips than banana chips. Plantains become softer and sweeter as they ripen, and ​chifles are best made while the fruit is still yellow and firm. Serve them with guacamole as ​an appetizer or enjoy them as a snack.

Ingredients

  • 2 green-yellow plantains

  • 1 bottle vegetable oil, for frying

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Fried Plantain Chips (Chifles) ingredients

    The Spruce / Diana Chistruga

  2. Cut off both ends of the plantains and remove peel/skin. You may need to slice the peel open lengthwise with a knife. Work carefully because plantains can stain skin and clothes.

    peel the Plantains

    The Spruce / Diana Chistruga

  3. Slice plantains crosswise into very thin slices. about 1 to 2 millimeters. It's fun to use a mandoline for this, but a sharp knife works great too.

    Slice plantains crosswise into very thin slices on a mandoline

    The Spruce / Diana Chistruga

  4. Heat 1 to 2 inches of oil in a saucepan on medium-high heat.

    oil in a pot

    The Spruce / Diana Chistruga

  5. When the oil is hot (about 360 F), fry several slices of plantain at a time until golden, 2 to 3 minutes.

    plantain slices frying in a pot of oil

    The Spruce / Diana Chistruga

  6. Remove and drain on paper towels. Season with salt to taste.

    Fried Plantain Chips (Chifles)

    The Spruce / Diana Chistruga