I bought plantains to make a Pinterest recipe, but they’re green which means waiting until they ripen. I’m not always patient, especially when I know I can make a yummy treat from green plantains.
Having lived in the Peruvian jungle which has a plenitude of banana varieties, this is something I miss in the U.S. Thanks to Cuban heritage, fried sweet plantains are pretty easy to find. But fried green plantain chips, aka “chifles”? Nope.
So here’s how you can make chifles, which are awesome because I don’t like potato chips. I’m also trying to do Whole30 and I think these fit in for snacks.
First, peel your plantains. This might be the more difficult part as it takes a knife to cut the skin and slowly work it off with your hands. Once they’re peeled, slice them as evenly as possible. This will make it better for even frying.
In a large pan heat your oil for frying. I used grape seed oil at medium heat. Place the pieces in a single layer as this makes for even frying. Try not to let them stick together because, well, it makes more for eating!
Let them fry for a couple minutes and then flip them. They usually don’t want to flip and its sometimes difficult to differentiate which have been flipped or not, but you notice subtle differences. The idea is to fry them evenly but they’ll cook different depending on thickness.
Fry them another couple minutes until they start turning a very light golden brown. I used my metal spatula to tap the centers of the thick ones to see if they felt hard and done. Don’t fry past this point as they’ll turn darker once out of the oil. Too dark makes them taste burnt.