While in Peru I became absolutely OBSESSED with chifles or fried plantain chips. Check out this super easy snack you can make ahead of time and keep around for your next snack attack:
You will need:
3 ripe plantains (they are ripe when they look really beat up, black, and nasty)
1/4 cup coconut oil
Leave the peel on the plantain and cut off the ends. Still with the peel on slice the plantain as thin as possible lengthwise. Try using a mandolin – but watch yer fingers!!
Leaving the peel on while slicing will help prevent smushing the plantain.
After the plantain is sliced, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil (just don’t get it so hot that it’s smoking).
Fry for about 2 minutes on each side, using tongs to flip, and being careful not to burn.
Place on a paper towel to blot.
Deelish on their own, or try them with Guac.
Photo Credit: RPP