Banana Chifles (Plantain Chips): Crispy, Salty, and More-ish
These Banana Chifles, or crispy plantain chips, are the perfect snack: golden, crunchy, lightly salted, and addictive! They’re easy to make at home and can be enjoyed as a snack, appetizer, or side dish. Perfect for movie nights, parties, or anytime you crave a satisfying crunch.
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Chifles are a traditional snack in Latin America, made from green plantains. Unlike sweet ripe plantains, these are fried until crisp and lightly salted, giving a savory, crunchy bite. Homemade chifles are far tastier than store-bought chips, and you can control the thickness, seasoning, and crispiness.
Why You Will Love This Recipe
- Crispy and golden every time
- Quick and easy to make in under 30 minutes
- Naturally gluten-free and vegan
- Perfect snack for parties, movie nights, or lunchboxes
- Customizable seasoning for extra flavor
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Banana Chifles
Step 1: Cut off both ends of the plantains. Make a shallow slit along the length of each peel and carefully remove the skin. Slice into very thin slices or rounds using a sharp knife or mandoline slicer.
Step 2: Pour vegetable oil into a large, heavy-bottomed skillet. Heat over medium-high until 350°F. Add plantain slices in small batches to avoid overcrowding. Fry 2-3 minutes per side, or until golden yellow and crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
Expert Tips to make
- Slice thinly and evenly for uniform crispiness.
- Avoid overcrowding the pan to prevent soggy chips.
- Keep oil at a steady medium-high heat; too hot burns, too low makes them soggy.
- Pat dry before frying if the plantains are slightly moist.
- Season immediately while hot for the best flavor adherence.
Why did my chifles turn out chewy or soggy? The most common causes are:
- Slices were too thick, so the center stayed soft.
- Oil wasn’t hot enough, so they soaked up the oil.
- Crowding the pan or basket, which traps steam and softens the chips.
- Not draining well, which leaves surface oil that cools and becomes greasy.
Serving Ideas & Variations
- Classic: Sprinkle with salt for a simple, savory snack.
- Spicy: Add chili powder or smoked paprika for a kick.
- Garlic: Toss fried chips with garlic powder for extra flavor.
- Zesty: Squeeze fresh lime over warm chips before serving.
- Sweet version: Use ripe plantains and lightly dust with cinnamon sugar.
Banana Chifles (Plantain Chips) FAQ: Slicing, Frying, Baking, and Storage
Chifles are thin, crisp chips made from green plantains (and sometimes green bananas) that are sliced and fried until crunchy. Many people use “chifles” and “plantain chips” interchangeably, but chifles usually means the extra-thin style and often a more savory chip.
Use unripe plantains for classic chifles. They’re starchy and slice cleanly, which helps you get a crisp, chip-like crunch. Ripe plantains are sweeter and softer, which tends to give you a tender, caramelized result more like fried plantains than chips.
Sometimes, yes, but results vary. Plantains are usually best because they’re starchier and firmer, which helps them crisp. If you try bananas, use very green, firm bananas and expect a slightly different flavor and texture.
Pick a neutral, high-heat oil (like canola, vegetable, or avocado oil). Temperature matters because it controls greasiness and crunch. A good target is medium-high heat. If the oil is too cool, chips absorb more oil and go limp. If it’s too hot, they brown fast before they fully crisp.
Yes! Toss slices with a little oil, spread on a baking sheet, and bake at 400°F for 15-20 minutes, flipping halfway.
Let them cool completely, then store in an airtight container at room temperature. Moisture is the enemy of crunch, so avoid sealing them while warm. If they soften, a quick re-crisp in an air fryer or oven can bring them back (keep an eye on them so they don’t burn).
More Snacks and Appetizers
- Thin and crispy Turkish lahmacun is baked with a finely spiced lamb topping that keeps every bite flavorful and light. The flatbread slices easily for sharing or folds neatly for a casual, hands-on meal. It works just as well on a party table as it does for a relaxed dinner spread.
- A golden, crunchy coating gives these bite-sized appetizers a texture that immediately pulls you in. These crispy cauliflower bites stay tender inside while holding a firm, crackly exterior that pairs perfectly with the cool yogurt dill sauce. It’s a simple fried cauliflower appetizer that feels fun, satisfying, and impossible to stop eating.
- This cheesy garlic pull-apart bread comes out of the oven golden, melty, and impossible to walk past without pulling off a piece. Every piece is soaked in garlic butter and filled with warm, stretchy cheese. It’s the kind of shareable appetizer that works for parties, family dinners, or any night you want something comforting on the table.
- Smoked salmon avocado bruschetta is the kind of appetizer that quietly steals attention on a party table. Creamy, fresh, and elegant, it fits right in with brunch spreads, cocktail hours, and anything in between. It looks thoughtful, tastes familiar, and never feels overdone.
Tried these Banana Chifles? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Banana Chifles (Plantain Chips)
Equipment
- Sharp knife or mandoline slicer
- Large heavy-bottomed skillet or deep fryer
- Slotted spoon
- Paper towels
- Kitchen thermometer (helpful but optional)
Ingredients
- 2 green plantains
- ½ teaspoon salt or to taste
- Vegetable oil for frying
Instructions
- Cut off both ends of the plantains. Make a shallow slit lengthwise along the skin and carefully peel it off, taking care not to cut into the flesh.
- Slice the plantains into very thin slices using a sharp knife or a mandoline slicer. Keep the slices uniform so they fry evenly.
- Pour vegetable oil into a large, heavy-bottomed skillet or deep fryer to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350℉. Test by dropping a small piece of plantain; it should sizzle immediately.
- Working in batches, carefully add the plantain slices to the hot oil, making sure not to overcrowd the pan. Fry for 2 to 3 minutes per side, until the slices turn golden yellow and crisp.
- Use a slotted spoon or tongs to transfer the chips to a paper towel-lined plate to drain excess oil.
- While still hot, sprinkle the chifles with salt and gently toss to coat evenly. Let the chips cool slightly before serving so they fully crisp up.
Notes
- Use fully green plantains for the best crunch and savory flavor.
- A mandoline slicer helps achieve ultra-thin, consistent slices.
- Chifles will continue to crisp as they cool, so avoid overfrying.
