Paper-thin green plantain slices fried until dry, golden, and shatteringly crisp. Chifles are pure northern Peru: salty, crunchy, and equally at home beside ceviche, alongside a Piura-style meal, or mysteriously disappearing from a bowl on their own.
Trim the ends from the green plantains, make a shallow lengthwise slit through the peel, and remove it. Using a mandoline, slice them lengthwise or crosswise to about 1 to 2 mm thick, keeping the slices as even as possible. Pat them dry with paper towels if there is any visible surface moisture.
Heat the vegetable oil over medium-high heat. Fry the plantain slices in small batches for 2 to 3 minutes, gently separating them with a slotted spoon so they do not stick together. Remove them when they are pale golden, rigid, and the bubbling around them has noticeably decreased; do not wait for them to become deeply browned because they continue to toast briefly after leaving the oil.
Transfer the chifles immediately to paper towels and sprinkle with the salt while they are still hot. Let them cool for 5 minutes
Turn what you find into an experience you can actually bring to your kitchen.
