Chifles (Plantain Chips)
Thinly sliced plantains fried to a crispy golden brown. A simple and satisfying snack.
Ingredients
- 2 large Green plantains
- 2 cups Vegetable oil
- 1/2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 2 large green plantains. Slice them very thinly, about 0.1588 cm thick, using a mandoline slicer or a very sharp knife.
- 2Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
- 3Carefully add a single layer of the sliced plantains to the hot oil, being careful not to overcrowd the pot. Fry the plantain slices for 2-3 minutes, or until they are golden brown and look crispy.
- 4Using a slotted spoon, remove the fried plantain chips from the oil. Place the chips in a single layer on a plate lined with paper towels to drain any excess oil.
- 5Repeat steps 3 and 4 with the remaining plantain slices until all are fried.
- 6Sprinkle the 1/2 teaspoon of salt evenly over the warm plantain chips. Serve the chifles immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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