📝 About This Recipe
Transport your taste buds to the vibrant streets of Ecuador with these paper-thin, shatteringly crisp plantain chips known as Chifles. Unlike standard potato chips, these savory delights offer a unique starchy sweetness and a satisfying crunch that is deeply rooted in Latin American coastal traditions. Perfectly seasoned with sea salt and a hint of lime, they are the essential companion to a fresh ceviche or a standalone snack that is impossible to stop eating.
🥗 Ingredients
The Plantains
- 4 pieces Green Plantains (Must be very firm and completely green with no yellow spots)
Frying Medium
- 3-4 cups Vegetable or Grapeseed Oil (High smoke point oil for deep frying)
Signature Seasoning
- 1.5 teaspoons Fine Sea Salt (Adjust to taste)
- 1/2 teaspoon Garlic Powder (Optional, for a savory depth)
- 1/4 teaspoon Smoked Paprika (For a subtle earthy color and flavor)
- 1 piece Lime (Cut into wedges for serving)
👨🍳 Instructions
-
1
Prepare your workstation by lining a large baking sheet with several layers of paper towels or a wire cooling rack to drain the chips after frying.
-
2
Peel the plantains: Cut off both ends of each plantain. Use a sharp paring knife to make three shallow longitudinal slits through the skin, being careful not to cut the flesh. Use your thumb to pry the thick skin away from the fruit.
-
3
Using a mandoline slicer set to the thinnest setting (about 1/16th of an inch), slice the plantains into rounds. For the traditional long 'Chifle' look, slice them at a sharp diagonal angle.
-
4
Place the sliced plantains in a bowl of cold water with a pinch of salt for 5 minutes. This removes excess starch and prevents them from sticking together in the oil.
-
5
Thoroughly pat the plantain slices dry with a clean kitchen towel. Any moisture left on the slices will cause the oil to splatter dangerously.
-
6
In a heavy-bottomed pot or Dutch oven, heat the oil to exactly 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
-
7
In a small bowl, whisk together the sea salt, garlic powder, and smoked paprika to create your seasoning dust.
-
8
Carefully drop a handful of plantain slices into the hot oil. Do not overcrowd the pot; fry in batches to maintain a consistent oil temperature.
-
9
Gently move the slices around with a slotted spoon or spider skimmer to prevent them from clumping. Fry for 2-3 minutes until they are a bright golden yellow and the bubbling of the oil subsides.
-
10
Remove the chips quickly once they are stiff and golden. They will continue to crisp up as they cool.
-
11
Transfer the hot chips immediately to the prepared baking sheet and sprinkle generously with the seasoning mix while the oil is still wet on the surface.
-
12
Repeat the process with the remaining batches, allowing the oil to return to 350°F between each set.
💡 Chef's Tips
Always use green plantains; yellow ones have too much sugar and will burn before they get crispy. A mandoline is essential for the uniform thickness that ensures every chip cooks at the same rate. If your chips are chewy rather than crunchy, your oil temperature was likely too low or the slices were too thick. Store cooled chips in an airtight container or a sealed Ziploc bag to maintain their crunch for up to 3 days. Avoid seasoning the chips too early; wait until they come out of the oil so the spices adhere to the hot surface.
🍽️ Serving Suggestions
Serve alongside a bowl of fresh Ecuadorian Shrimp Ceviche for the ultimate coastal pairing. Pair with a spicy Ají Criollo (Andean hot sauce) or a creamy cilantro-lime dip. Use them as a crunchy topping for a hearty Encebollado fish soup. Serve as a bar snack with a cold, crisp lager or a refreshing Michelada. Enjoy them simply as a gluten-free alternative to crackers with a side of mashed avocado or guacamole.