Have you ever heard of Chifles?
No? Well, I bet you’ve heard of tostones, right? Twice-fried plantains so lovingly bestowed on the culinary world by Puerto Rico. If you’ve never indulged, please do. They are the golden nugget morsels eternally craved by carb & salt lovers across the land.
But…did I mention they are deep fat fried? Twice no less?
Sorry, just not gonna happen.
I try to keep it healthful & fuss free these days.
Say hello to Chifles.
Green plantains sliced paper thin & sauteed briefly in your healthy fat of choice.
Much easier & healthful than tostones.
Like fresh potato chips but more substantial, flavorful, and dare I say more beautiful.
Brought to you by the ingenious folks of Ecuador.
Have ’em lightly salted & plain if you choose, but they are perfection served with guacamole or ceviche.
Impressive enough for a cocktail party yet with such quick prep time you can easily treat yourself as we did here to a lazy Sunday afternoon snack.
Just because you deserve it, right?
You do.
Ingredients
Method
- Peel plantain by snipping off ends with a sharp paring knifeHold the plantain firmly. Using the tip of the knife, slit the peel along the length of the plantain. Only cut as deep as the peel is thick.
- Using a mandolin or food processor, slice plantains as thin as you can get them.
- Heat fat in a shallow pan on medium high heat.Add plantains in one layer so that they do not touch.Fry for 1 minute.Flip carefully.Cook on other side for 45 seconds or until lightly browned.Drain on paper towel.Salt while hot.Repeat as needed.Serve warm
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