Chifle de Ecuador: Crispy Plantain Chips

Ingredients

• 4 ripe plantains 4 ripe plantains
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 28g, 14g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Peel the plantains and slice them into thin rounds.
2. 2.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
3. 3.
   Carefully add the plantain slices to the hot oil, ensuring they are not overcrowded.
4. 4.
   Fry the plantains until they turn golden brown and crispy, approximately 3-4 minutes per batch.
5. 5.
   Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Sprinkle the chips with salt while they are still hot.
7. 7.
   Allow the chips to cool slightly before serving.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly soft for the best texture in the chips.

Tips & Tricks

• To achieve perfectly crispy chips, make sure the oil is hot enough before adding the plantains.
• Slice the plantains thinly and uniformly for even frying.
• Sprinkle the salt immediately after removing the chips from the oil to ensure it sticks to the surface.

Serving advice

Serve the Chifle as a snack or appetizer alongside a tangy salsa or guacamole for dipping. They can also be enjoyed as a side dish with traditional Ecuadorian meals.

Presentation advice

Arrange the golden Chifle chips in a rustic bowl or on a wooden platter for an authentic Ecuadorian touch. Garnish with fresh cilantro leaves or a sprinkle of chili powder for added visual appeal.