Banana Chifles (Plantain Chips)
Banana chifles are thin, crispy plantain chips made from green plantains. Lightly salted and fried until golden, they are crunchy, savory, and perfect for snacking or serving alongside dips.
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.
