Chifle

Chifles are crispy, fried plantain chips that are popular as a side dish, snack, or finger food in Ecuador, Thailand, and northern Peru. In Ecuador, chifles are commonly served alongside both hot and cold soups. They come in both salty and sweet varieties, making them a versatile treat. The process of making chifles is quite simple: thinly slice plantains, fry them until they are golden and crispy, and then sprinkle with salt. You can also find commercially made chifles in various flavors, which are particularly popular among South American travelers.

In Peru, chifle is a traditional snack from the Piura Region. What distinguishes Peruvian chifle is the unique flavor it acquires from being fried in wood-burning stoves using specific types of wood. Depending on the ripeness of the plantains, the chips can be either sweet or savory. Peruvian chifle is often paired with local delicacies such as cancha serrana (a type of roasted corn) or shredded cecina (smoked meat). The Piura Chifle Producers Association is even campaigning to have chifle recognized as an official emblem of Peru.

The origin of the word "chifle" is somewhat enigmatic. Some theories suggest it comes from Arabic, others believe it might be related to sword terminology, or it could even be inspired by the sound made while eating the chips. Similar snacks exist in other tropical countries under different names, such as chipilo in Bolivia, plataninas in Guatemala, and tostones in Venezuela. Chifles have also made their way to Europe, where they are marketed as "plantain chips" by companies like Fyffes in Ireland.