How To Make Fried Plantains “CHIFLES”
These thinly sliced green plantain chips are the crunchiest and yummiest treats. I like using the chifles as a side dish and I even decorate the tops of my ceviches with this. Another thing I like doing is making an extra batch and storing them so I can have a quick crunchy snack, pair this with my green avocado salsa or any other dip that you prefer and voila you’re ready to go!
Makes 1 cup of Chifles
1 Large green plantain
1 ½ Cup of Avocado oil [peanut, vegetable & canola oil can be used too]
Seasoning
½ Teaspoon of onion powder
½ Teaspoon of garlic powder
½ Teaspoon of salt
Essentials
Large plate or cookie sheet
Sharp knife
Cutting board
Mandolin
Fine tong or regular tongs
Medium deep sauté pan or deep skillet
Mini bowl
Fork
Preparation
Start by setting up your prep area, begin with lining a cookie sheet or a large plate with a base layer of foil, then parchment paper and finally paper towels; this will help absorb any excess oil from the fried plantains, plus this method ensures a fast and easy cleanup when your done frying.
Pro Tip - When choosing a green plantain make sure it’s firm, very green and with no major bruising’s on the skin.
Let’s begin by cutting off both ends of the plantain, then gently slice down the entire length of the plantain with the tip of your knife, being sure not to slice too deeply you only want to slice the skin and not the flesh. Now for the peeling, just beware that the starch from the plantain tends to stain cutting boards, clothes and fingertips, using your fingers or the back of your knife carefully peel off the tough outer skin, make sure you add a little force when peeling off the skin as it tends to be hard.
Now for the mandolin part, make sure your mandolin is sturdy and set on your surface the last thing you want is for it to move while slicing. Set your mandolin to the thinnest setting, I used mine at a 1mm thickness. Begin by slicing the plantains on your mandolin in the video I used my hands but it’s safer to use the hand guard that comes with your mandolin just to prevent any accidents, I honestly could not find my hand guard that’s why I didn’t use it.
Once your plantains are sliced set them aside and turn your stove top to a medium-high heat; pour in your 1 ½ cups of oil in either a medium deep sauté pan or deep skillet. Once the oil gets hot [approximately at 375 F] add in your sliced plantains working with batches you do not want to over crowd the pan or skillet. Fry them and turn them occasionally until crisp and golden brown, this should take one to two minutes. Place the crisp chifles onto the prepared lined cookie sheet and let any excess oil fall off. Set aside and let’s make our quick seasoning salt.
In a mini bowl add in your ½ teaspoon of onion powder, ½ teaspoon of garlic powder and your ½ teaspoon of salt; mix with a fork until all is blended. Lastly sprinkle your chifles with the seasoning salt and voila were done!
