Green plantain crisps · Fried over carob wood
Chifles
Photo: MiguelAlanCS / Wikimedia Commons · CC BY-SA 4.0
In Piura they are traditionally fried over fires of white algarrobo (carob) wood.
Paper-thin slices of green plantain fried until crisp and salted, sold by the bag from Piura's chiflerías and served on the side of ceviche.
Why it's made this way: Chifles are characteristic of the Piura region, where local producers formed an association (Aprochip) to promote them as a flagship Peruvian product and hold a regional chifle week each November.
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Part of World of Street Food — 3422 dishes from 118 countries.
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