Peruvian Cooking

Chifles

Receta Chifles y Cava Gran Reserva
Cava de Guarda Superior Gran Reserva Siviendo.png
This Cava is the ultimate in complexity. With great aromatic intensity, Cava Gran Reserva stands out for having its own personality and complex aroma, thanks to more than 30 months aging in bottle.
1 Hour
Difficulty
2 people
Vegan

Chifles are fried plantain chips; they are very popular in Peru and across Latin America. In Latin American countries you will often find street vendors selling chifles, but there are also brands which produce them and sell them in shops nationwide.

They come in different sizes and types, some even with a touch of garlic. But the great thing about chifles is they are a snack that you can season however you like.

They are very easy to make. At the Cava Regulatory Board, we recommend making this snack at home and enjoying it with a Cava Gran Reserva (more than 36 months).

Ingredients

2 large plantains
2 cups of oil
Salt to taste

Instructions

1
Peel the plantains and cut them into strips or slice them thinly. They are usually cut into thin strips using a mandoline.
2
Put the oil in a deep frying pan.
3
Once the oil is hot, carefully add the strips or slices of plantain and fry them until golden.
4
Remove the chifles from the oil using a slotted spoon and put them on kitchen paper to get rid of excess oil.
5
Add salt to taste and toss the chifles.

Chifles can be enjoyed hot or cold, on their own, or as a side dish. If you are making them as a snack, you can serve them with ketchup, barbecue sauce or any other sauce you like. If you want to serve them as a side dish, chifles are great with any type of ceviche. However you serve them, remember to enjoy them with a glass of Cava Gran Reserva (more than 36 months).

Tips

Garlic: if you want to add a touch of garlic, add two chopped cloves of garlic or thinly sliced garlic to the hot oil. Brown the garlic in the oil and remove it before adding the plantains. The oil will become infused with the garlic and transfer the flavour to the plantains.

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