Chifles (Fried Green Banana Chips)

Bunch of green bananas

 For the longest time, I never knew there was a difference between green bananas and green plantains.  I ALWAYS thought they were one and the same and that people used the two different names interchangeably to refer to the same food.   I finally learned differently when I made a beef soup, Honduran style, where part of the ingredients called for green bananas.  I went to the supermarket and bought what I thought was a green banana.  My friend Helin was in the kitchen with me and when I pulled out what I thought was the green banana, she said to me very nicely, "We’ll only use a little of this because it’s a green plantain and not a green banana.  The plantain will change the taste of the soup a little bit."

What?  That’s not a green banana?  It’s not the same as a plantain!?  I was shocked.  And confused.  Seriously. 

I suppose my face registered my shock and confusion because Helin couldn’t help but laugh.  Later she told the story to my sister (who apparently knew there was a difference between green BANANAS and green PLANTAINS (big deal)), she had a good laugh again as she described the look of increduality on my face and my reaction.  Well, I don’t blame her.  I really DID think they were the SAME thing.   

Green plantain vs green bananas

Left:  Green plantain

Right:  Green bananas (which come in a bunch)

Okay, so it turns out that there’s a big difference.  The only similarity with the two is the green peel color.  That’s about it.  Green bananas come in a bunch and are much smaller than green bananas.  Side by side, you can see the difference in their size.  The two have a starchy taste but there’s still a difference in their taste.  Laylita of Laylita’s Recipes accurately describes the difference as the banana having a "smooth delicate flavor" and the plantain having a "strong chippy flavor."  Also, raw and cooked, the bananas are paler in color, while the plantains are darker.

The next time I went to the supermarket, I made sure to buy green BANANAS.  Over the weekend, I decided to make chifles — fried green banana chips. Chifles (chips) in Latin cuisine are served as side dishes or appetizers.  In some South American countries, they’re sold as street food.

Chifles are  so simple to make.  Basically you slice the green bananas in thin stripes, salt, fry, then enjoy them.  Simple, right? 

Green bananas are a little more difficult to peel and make your hands sticky when you peel them.   One tip I learned from Helin in diminishing any of these problems is to first put the bananas under running hot water for a few minutes.  It softens the skin and you can peel it with ease.  Next, rub your palms with any type of cooking oil.  These tips diminished the sticky hands when handling the green banana.  No more problems.    

It only takes a few minutes to fry the green bananas and they’re ready to be devoured.    

So, if you happen to see green bananas in your food shopping area, have a try.  Now you know that there a difference between the green plantain and the green banana.  If you can’t find green bananas in your area, you can, however, use the green plantain.   The plantain will taste different but will be still good.  I’m glad I finally got to make some chifles with the green bananas.  They tasted great!

Here’s a recipe from Laylita’s Recipes to make your own chifles.    Thanks, Laylita!

Paz

Chifles (Fried Green Banana Chips)
Laylita’s Recipes

Ingredients:

Green bananas or green plantains

Canola oil for frying

Salt

Optional – hot pepper or garlic cloves for additional flavor variations

Preparation:

1. Peel the green bananas or green plantains; be careful as both tend to stain clothes and cutting boards. The plantains will be easier to peel, but the flesh of the green banana is more likely to stick to its skin.
2. Slice the bananas or plantains lengthwise, full length or half length, or slice them as thin rounds or thin diagonal ovals, use a mandolin to get that perfect thinness.
3. Heat the oil, either in a deep sauté pan or fryer, ideal temperature for frying these is between 375 F -400 F, there should be enough oil to fully cover the bananas or plantains.
4. Add the bananas or plantains to the hot oil; be careful not to overcrowd to keep them from sticking together.
5. Fry until the chips get a golden color.
6. Remove the chips from the oil and drain on paper towels.
7. Sprinkle with salt and serve either warm or cold.

In the frying pan

Fried green banana chips ready to be eaten.  Tasty!