Dish

Chifle

Chifle is made from green plantains that are sliced thinly and fried until crispy. The chips are then seasoned with salt and other spices, such as garlic or cumin. Chifle is a popular snack in Ecuador, and is often served with ceviche or other seafood dishes.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Snack

Origins and history

Chifle originated in Ecuador, where it has been a popular snack for centuries. It is often served in restaurants and cafes, and is a staple of Ecuadorian cuisine. In recent years, it has become popular in other parts of the world as well.

Dietary considerations

Chifle is vegan and gluten-free, making it a great option for those with dietary restrictions. However, it is high in carbohydrates and calories, so it should be consumed in moderation.

Variations

There are many variations of chifle, including sweet and savory versions. Some recipes call for the addition of herbs or spices, while others use different types of plantains or seasonings. Some chifle is also topped with cheese or other toppings for added flavor and texture.

Presentation and garnishing

Chifle is typically served plain, but it can be garnished with a sprinkle of salt or other seasonings. It can also be topped with cheese or other toppings for added flavor and texture.

Tips & Tricks

To make chifle, be sure to slice the plantains thinly and evenly, so that the chips fry evenly and have a consistent texture. You can also experiment with different types of seasonings or toppings to create your own unique version of this classic Ecuadorian snack.

Side-dishes

Chifle can be served as a snack or as a side dish with a variety of meals. It pairs well with ceviche or other seafood dishes, as well as with grilled meats or vegetables. It can also be used as a base for canapes or other appetizers.