A northern Peruvian classic that crunches from the first bite. Thin green plantain slices fry up golden, dry, and perfectly salted, ready to accompany a meal or disappear as a snack. Homemade chifles at their best: simple, quick, and dangerously easy to keep eating.
Trim the ends from the green plantains, make a shallow lengthwise cut through the peel, and remove it carefully. Slice the flesh about 1.5–2 mm thick, keeping the pieces as even as possible, then dry them thoroughly with paper towels. They should go into the oil with no visible moisture so they crisp properly and the oil does not splatter excessively.
Heat the vegetable oil in a pot over medium-high heat. When a test slice sizzles immediately without darkening right away, fry the plantain in uncrowded batches for 2–3 minutes, separating the slices with a slotted spoon. Remove them when they are light golden-yellow, rigid, and the bubbling has noticeably slowed; do not wait for them to turn brown.
Transfer the chifles to paper towels and season with the salt while they are still hot, tossing gently to distribute it evenly. Keep them uncovered and serve warm or at room temperature. If one
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