Ecuadorian Chifles, thin and crispy fried green plantains, ideal to accompany soups, ceviches, or beers. Simple to prepare, they only require thin slices, hot oil, and a touch of salt. Perfect as an appetizer with sauces to share.
The Ecuadorian Chifles are a delicious crunchy snack, made with thin slices of green plantain fried in hot oil until golden.
A pinch of salt at the end enhances their flavor and makes them the perfect accompaniment for any occasion.
Whether hot or cold, the chifles are ready to enjoy anytime.
Ecuadorian Chifles
Ingredients
Green plantains
Frying oil
1 pinch of Salt
Garlic or garlic cloves to flavor the oil
Preparation
Step 1 : Green plantains should be peeled and cut into long, very thin slices.
Step 2 : Heat a generous amount of oil and then add the plantain slices, making sure they are completely covered by the oil.
Step 3 : It is recommended to fry the slices in small batches to prevent them from sticking together.
Step 4 : Fry the slices until they begin to turn golden.
Step 5 : Once ready, remove them from the oil and place them on paper towels to drain excess oil.
Step 6 : Finally, sprinkle the chifles with salt to taste and serve whether hot or cold.
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