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I love “chifles” or banana chips! I love when they’re really thin and crunchy but I had never done them before… until now ;). I love how they look when cut lengthwise, specially when you can see the seeds.
I love how they turned out! The first batch I made were too thick but that was immediately corrected on the next one hahaha. If you don’t believe me try a thicker one and then a thin one and you’ll realize the latter are waaaay better.
These “chifles” are done with green plantains. You have to use them while they’re green because they turn out different when they turn yellow.
You can cut them lengthwise like me or make them round :). It all depends on what you like or how you want to eat them.
Ingredients
- plantains you cannot do it on
- vegetable oil at least 400ml
- salt to taste
Instructions
- Peel the plantain.
- You can cut it round or long like me. It's important that it's reaaally think to make it nicer (about 1mm thick) so I recommend that you use a mandolin to have it nice and even.
- Heat the oil to medium heat. If you're making them long make sure you're using a pan where they fit.
- Fry the plantains in small batches so they don't stick to each other nor decrease the temperature of the oil.
- Take them out and put onto a bowl with kitchen paper to absorb the excess fat.
- Add salt and serve ?
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!
