Fried Plantain Chips (Chifles)

fried plantain chips
Carin Krasner / Getty Images
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
38 Calories
2g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 38
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Protein 1g
Calcium 22mg 2%
*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.


  • 2 green-yellow plantains
  • 1 bottle vegetable oil for frying
  • Salt to taste

Steps to Make It

  1. 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.

  2. 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.

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

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

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