Air Fryer Plantain Chips (Chifles, Mariquitas)
These air fryer plantain chips, also known as chifles or mariquitas, are light, crispy, and naturally gluten-free making them perfect for snacking or pairing with your favorite dips. Made with just green plantains, a little oil, and salt, they’re a healthier twist on the classic fried version popular throughout Ecuador and Latin America.
What are chifles?
Chifles are thinly sliced green plantain chips that are typically deep fried until golden and crunchy, similar to potato chips. They’re a staple snack in Ecuador, where they’re often served with ceviche or enjoyed on their own with a sprinkle of salt. Traditionally deep-fried in oil, this air fryer version keeps things light and simple while still delivering that irresistible crunch.
In Ecuador we also use the word chifles as a name for other vegetable chips. For example, yuca or cassava chips are called chifles de yuca; or sweet potato chips are chifles de camote.
Ingredient Notes
- Green plantains: Choose very green, firm plantains—these have the starchy texture needed for chifles and will crisp up nicely.
- Oil (for brushing): Just a small amount helps the chips turn golden and crispy in the air fryer.
- Salt or other seasonings: Classic sea salt is perfect, but chili lime salt, smoked paprika, or garlic powder can be used.
Air Fried Chifles vs. Fried Chifles
Traditional chifles are deep-fried, which gives them an intense crunch and a slightly rich, oily finish. While delicious, frying can be messy and requires more oil.
Air fryer chifles, on the other hand, are a cleaner, lighter option. You still get plenty of crunch, especially when the slices are thin and evenly brushed with oil. They’re not quite as deeply golden as the fried version, but they’re quicker to make, use less oil, and feel a bit more snackable. If you love chifles but want to keep things on the lighter side, the air fryer is a game-changer.
How to Peel Plantains
Peeling green plantains can be a little tricky, but is simple once you get the hang of it! Here’s how to do it:
- Wash the green plantains to remove any dirt or residue.
- Cut off both ends of each plantain.
- Make light cuts along the ridges on the long sides using a sharp knife.
- Use your fingers to lift and loosen the peel where you made the cuts.
- Remove the peel completely.
- Use a vegetable peeler to remove any stubborn bits of skin, especially if the plantains are very green or not very fresh.
- Rinse or place the peeled plantains in cold water to prevent browning.
Tips for Success
- Use very green plantains. Ripe or yellowing plantains won’t give you the same crisp texture, so look for plantains that are firm with no yellow spots.
- Slice them thin and even. A mandoline slicer is your best friend here! It helps create uniform slices that cook evenly and crisp up nicely.
- Don’t skip the oil. Even though you’re air frying, a light brush of oil is key to getting that golden finish and helping seasonings stick.
- Avoid overcrowding the basket. Air fryer plantain chips crisp best when the slices have space between them. So make sure to place them in a single layer in the air fryer basket! Cook them in batches until all of them are cooked and crispy.
Serving Suggestions
Serve air fryer chifles as a standalone snack or as a crispy side dish. They’re perfect with shrimp ceviche, salsas like mango salsa or chunky avocado salsa, guacamole, or simply enjoyed with a cold drink like a spicy mango margarita. You can also crush them slightly and use them as a crunchy topping for encebollado!
Frequently Asked Questions
Can I make them without a mandoline?
Yes, but be sure to slice as thinly and evenly as possible with a sharp knife. Uneven slices may cook at different rates.
What’s the best way to store leftover plantain chips?
Let them cool completely, then store in an airtight container at room temperature for up to 5 days. Avoid refrigerating—they’ll lose their crispness!
Air Fryer Plantain Chips (Chifles, Mariquitas)
Ingredients
- 1-2 green plantains
- Oil for brushing
- Salt or other seasonings chili lime salt, etc
Instructions
- Wash the green plantains before peeling them.
- To peel them, start by cutting off the ends of the green plantains. Next use a sharp knife to make light cut along the ridges on the long side of each plantain. Then use your fingers to gently push up the peel and losen it where you made the cuts. Remove the peels. If the plantains aren't very fresh, or when they are very green, they tend to be harder to peel or might have dry parts. You can also use a vegetable peeler to finish removing any bits of skin that didn't come off while peeling it by hand. Rinse or place the peel green plantains in a container with cold water to keep them from browning.
- Cut the green plantains into very thin slices, for even results use a mandoline slicer. You can slice them into thin round slices or diagonally to get ovals. You can also slice them lengthwise – either full length or half-length by cutting the plantains in half.
- For the air fryer, I recommend either round slices, ovals or half-lengths.
- Pre-heat your air fryer to 350F (175 C) on the Air Fryer setting. Brush the green plantain slices with oil.
- Arrange the green plantain slices in the air fryer basket or rack.
- Cook them for 8-10 minutes total, depending on the size and how crispy you like them. You can flip them over after 5-6 minutes of cooking.
- Sprinkle the chifles with salt (or your choice of seasonings).
Step by step preparation photos for making chifles or green plantain chips in the air fryer:
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Me encantan sus deliciosas recetas. Soy colombiana y esta idea de air fryer chips es excelente y ligera en aceite reduciendo así calorías. Definitivamente la haré aunque no tengo air fryer, la haré en el horno a temperatura moderada. Gracias, Layita.