Thin and Salty!

Once upon a time, I liked sweet banana chips. The crunchy yet sweet banana chip was so appetizing as part of a trail mix. I would even enjoy the banana chips by themselves. I never once thought about how they must make sweet banana chips. I still don't know.

But now...I don't care.

Here in Peru, sweet banana chips do not exist. No one would eat them. Well, maybe someone would. But not me! Salty, crisp banana chips have replaced what once was a love for the sweet ones.

If you are fortunate to find "plantains" sold in your local grocery store, you likely have what is known here as the platano bellaco. If you are even more fortunate to find a green one, well, you are in luck. With a green plantain, you can make chifles!

Chifles

After peeling the green plantain, you slice it thinly. And I mean thinly. Heat oil in a pan and add the plantain slices. They must be moved around occasionally so as to not burn. Once they are crisp and golden, they can be removed from the pan and set on paper towels to soak up extra grease. Sprinkle with salt and serve.

The key to chifles is thin slices. There is supposedly a small contraption to help the slicing although i have never seen it. Most Peruvians I know just use their dull kitchen knife and are able to produce thinly sliced plantain chips. Jealous.

If your store does not have green plantains or if the thought of thinly slicing and frying just doesn't appeal to you, look for Inka Chips made by Inka Crops. They are popping up all over the US in stores like Trader Joe's! Buy Peruvian products!