Chifles Olla De Barro 70G

Ultra-thin slices of green plantain cut crosswise, fried to a perfect golden brown, and carefully salted. Plantain chifles deliver a dry, crunchy bite with that distinctive savoury, plant-like flavour that cleanses the palate and instantly invites you to grab another handful.

The tradition of chifles in northern Peru and Ecuador

Along the northern coast of Peru, particularly in the Piura region, and in Ecuador's coastal tradition, fried green plantain is an inseparable companion at the table. Chifles are not just a simple alternative to mass-produced crisps: they represent an ancient culinary culture tied to preparing this fruit while it is still completely unripe, free of simple sugars, and rich in starch.

For South American families, hearing the crinkle of a bag of chifles means family gatherings, street markets, warm afternoons, and the anticipation of a plate of fresh fish freshly marinated in lime.

How to enjoy plantain chifles

Chifles are ready to munch straight from the bag, but at the table they are at their best when paired with moist or creamy textures that balance their distinct crunchiness.

To serve them at their best during a meal or drinks at home, pour them into an earthenware or wooden bowl a few minutes before sitting down to eat. Moisture in the air is their only enemy, so keeping them clustered in the bowl helps preserve their crispness right to the last bite.

Traditional pairings and recipes

In Andean and coastal South America, plantain chifles feature in classic combinations:

• Peruvian ceviche: the tangy lime marinade and the freshness of the raw fish find an ideal crunchy counterpart in chifles, scooping up the savoury leche de tigre left at the bottom of the dish.
• Seco de chavelo: a typical dish from Piura where plantain is mashed and combined with dried beef, red onion, and fresh coriander, often served with crunchy chifles on the side.
• Spicy sauces and dips: dipped in huancaína sauce made with ají amarillo and fresh cheese, or in a thick guacamole or a salsa criolla with red onion and rocoto chilli.
• Hot soups and broths: tossed whole into hot meat broths or fish soups just moments before eating, to add a toasted note before they soften.

What to drink with chifles

The savoury taste and fried texture call for refreshing, thirst-quenching sips. An ice-cold, light, easy-drinking lager is the natural pairing to cleanse the palate of salt.

If you prefer non-alcoholic drinks, homemade chicha morada with fresh lime juice or a cold ginger lemonade creates a delicious sweet-and-sour contrast with the fried plantain.

When to eat them

Plantain chifles are the perfect snack to bring out during casual drinks with friends, especially for anyone looking for something different from the usual peanuts or bagged crisps.

They also work wonderfully as a quick side for a weekend beef or pork barbecue, or packed in a rucksack for a quick savoury snack at the office or on a walk outdoors.

How to recognise excellent fried plantain

A good chifle is recognised by its immediate crispness: the slice should snap cleanly without bending or feeling rubbery. The colour should be an even straw yellow, with no dark scorching on the edges which would indicate frying at too high a temperature.

On the palate, it should not leave a lingering greasiness, but rather a clean taste of toasted starch with a well-distributed hint of salt that never overwhelms the fruit's natural flavour.

How to store the packet

Store the unopened packet in a cool, dry place away from heat sources and direct sunlight. Once the 70g bag is opened, it is best to consume them within the day.

If you have any left over, reseal the bag with a food clip, squeezing out as much air as possible, or transfer the remaining chifles into an airtight glass jar: they will stay crunchy for a couple of days.

How much the 70g pack serves

The 70-gram bag is a generous single serving for savoury snack lovers, or just the right portion for two to share alongside a main course or as a pre-dinner nibble.

Who this product is for

This snack is designed for anyone who loves authentic Latin American flavours, for those making ceviche at home and wanting to present it properly, or for anyone looking for a moreish alternative to standard crisps for drinks. However, it is not suitable for those who prefer soft textures or sweet snacks made from ripe plantain (maduro).

Frequently asked questions

Are chifles sweet like fried bananas?

No, chifles are made with completely unripe green plantains before they develop sugars: they have an entirely savoury, toasted, and plant-like flavour, much more similar to a potato than to a ripe banana.

How are they served with ceviche?

They can be fanned out beside the dish, or served in a small separate bowl to dip into the fresh lime dressing without risking them getting soggy beforehand.

Can they be reheated if they lose their crunch?

If they have absorbed a bit of moisture, you can pop them into a preheated fan oven at 150 degrees for three to four minutes: they will become crisp and warm again, just like freshly made.