Chifle, or banana chips, are a common snack in South and Central America made with thinly sliced plantains, oil, and salt. They can be sweet or savory and are often paired with salsa or dips. They are sold by street vendors and in restaurants throughout the region.
In many tropical nations of South and Central America, the plantain is as common as its smaller cousin, the banana. This has led to chifle, or banana chips, becoming just as common in countries like Ecuador and Peru as banana chips have become elsewhere. Sweeter than potato chips, this sweet and savory snack is made with oil, salt, and thinly sliced plantains.
Also known as tajadas, french fries are meant to be made with fresh or ripe bananas or green plantains; otherwise, they will taste too bitter. Many think of plantains as a vegetable, despite their official designation being a fruit. Some chefs cut them into circular chips; others cut long strips lengthwise or do a combination of the two. Previously, some will soak the fruits in salt water to make them more salty.
After cutting, the plantain flakes are dropped into the hot oil until golden brown and crispy. The oil should completely immerse the plantain chips. If the fries are too tightly packed in the fryer, they may stick together. Finishing the process is simply drying the oil shards on a paper towel, then sprinkling them with salt.
Another variation has chefs adding garlic powder and even chili powder for a spicy version known as chifles cerveceros. In some areas, these fries are made on a hot stove rather than in a deep fryer. A common accompaniment to a bowl of chips is salsa rosada or salsa golf, which is a combination of mayonnaise, ketchup, citrus juice, salt, and pepper.
Bags of chips are commonly sold by street vendors in countries such as Peru or Ecuador. They appear regularly as a light appetizer on various restaurant tables, alongside cold soups known as ceviche, or with avacado, fruit or chipotle dips or chutneys. Many commercial versions are sold throughout Latin America and abroad.
A sweeter version of chifle are also the popular banana chips, which are made the same way. These snacks are most often paired with sweeter accompaniments, such as trail mix or as a topping for ice cream. Chifle, by contrast, is used in a sweet or savory way throughout Latin American cultures. In Cuba, these snacks are mariquitas or ladybugs; in Puerto Rico, platanutres; and in Bolivia they are chipilos or small chips.
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